Italian Beef Rolled Roast

Bev saw this Italian Beef Eye Of Round Roast the other day at Food City and she decided we should give it a try. 

It is stuffed with ham, cheese, and spinach and is somewhat similar to the Al Capone Roast that we have made a couple of times and loved.

I let it sit out all afternoon so the center could warm up as much as possible to result in less cooking of the outside layer to get the inside done. 

Just as with the Al Capone roast, I browned it in olive oil and had to come up with a little support system to brown it all around.

Then I added an internal thermometer and put the pan in a 350F oven to cook.

I cooked it to an internal temperature of 130F and as you can see, most of the cheese is in the pan.

I sliced and plated then added the melted cheese (maybe the best part) to the top.

We had it with a little salad for a delicious meal and I would definitely buy it again or make my own.

Side note - When I made the Al Capone Roast, it was a smaller diameter and I sealed the ends as best I could so the cheese stayed inside much better.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

7/21/25 event date