Stuffed Beef Roast With Red Wine Sauce

• 4 1/2 lbs top sirloin roast
• 2 teaspoons cooking oil
• 3 slices bacon, finely chopped
• 2 cups coarse dry breadcrumbs
• 3 tablespoons fresh parsley, chopped (or 2 tsp dried parsley flakes)
• 2 tablespoons creamed horseradish
• 1 teaspoon fresh fresh coarse ground black pepper
• 1/2 cup water
• Red Wine Sauce
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1 cup dry red wine
• 2 tablespoons creamed horseradish
• salt & freshly ground black pepper

1. saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often.
2. Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain.
3. Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well.
4. Cut a deep pocket into the long side of the roast, almost all the way through.
5. Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals.
6. Place on rack in roasting pan. Pour water into bottom of pan.
7. Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness.
8. Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices.
9. Red Wine Sauce:
10. Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth.
11. Heat and stir for 1 minute.
12. Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain.
13. Serve over slices of beef.

sirloin roast, cooking oil, bacon, coarse dry breadcrumbs, fresh parsley, horseradish, ground black pepper, water, red wine sauce, flour, beef broth, red wine, horseradish, salt

Taken from www.food.com/recipe/stuffed-beef-roast-with-red-wine-sauce-152831 (may not work)