BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 1 2011

German Stuffed Beef Roast with Mustard Sauce

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3 pounds boneless beef roast, jellyroll-cut
2 tbs hot sauce
2 tbs crushed garlic
2 carrots, cut into thin strips
2 celery ribs, chopped
1 apple, unpeeled, cored and shredded
5 Johnsonville brats, casings removed
1/2 cup coarse ground mustard
Three 10 1/2 ounce cans beef broth

Preheat the oven to 350.

Rub all sides of the roast with the hot sauce. Rub the top with the garlic, then cover with the carrots, celery and apple.

Shape the bratwurst meat into an oblong shape, roughly the same size as the roast. Place on top of the carrot mixture, then roll the roast and brats together. Tie the roast with butchers twine.

Brush the top with the mustard.

Bake for 2 hours, or until the internal temp hits 175 degrees. Let the roast rest for ten minutes before slicing.