Stuffed Veal Eye of Round with Sage and Apple Stuffing

Cut:  | Servings: 4-6 | Cook Time: 1 hour 45 mins (including resting)

Stuffed with a fragrant sage, apple, and cranberry bread filling, this tender grain-fed veal eye of round makes a stunning centrepiece for any gathering. Rolled, roasted, and beautifully seasoned, it slices into elegant servings perfect for entertaining.

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Ingredients:

For the Stuffing:
1 tbsp butter
1 stalk celery, finely chopped
1 small onion, finely chopped
1 ½ tsp dried sage
¼ tsp celery seeds
Salt and pepper
1 apple, diced (unpeeled)
4 cups chopped day-old bread
⅓ cup dried cranberries
1 ½ cups vegetable broth (approximately)
2.2 lbs (1 kg) veal eye of round

 

Instructions:

In a skillet, melt butter over medium heat. Add celery, onion, sage, celery seeds, and pinch each of salt and pepper. Cook, stirring, until very soft — about 6–8 minutes. Stir in apple; cook for 1 minute. Transfer to a bowl and stir in bread and cranberries, tossing to combine. Drizzle with about ½ cup of the broth, — just enough so it holds together when pressed.

Using a sharp chef’s knife, start cutting roast lengthwise in a spiral fashion to “unroll” the roast until you end up with one long rectangular piece. Using a meat mallet, pound out veal to an even thickness. Lay the butterflied veal flat on your work surface, cut side up. Season lightly with salt and pepper. Spread the stuffing evenly over the surface, leaving about 2 inches bare at one long edge. Roll up tightly, jelly-roll style. Tie with kitchen twine at 2-inch intervals. 

Preheat oven to 375 °F. Place the roast seam-side down in a small roasting pan. Pour1 cup of the broth into the pan. Roast for 20 minutes. Reduce heat to 325°F and roast for about 45 minutes or until a thermometer inserted into the centre of the roast (not the stuffing) reads 145–150 °F. 

Transfer the roast to a cutting board and tent loosely with foil. Let stand for 15 minutes before slicing.Serve with any pan drippings, if desired.  

Alternatively, add more broth and heat through with drippings to deglaze the pan.

Tips 

  • Ask your butcher to butterfly the veal for stuffing and rolling. 
  • Because eye of round is very lean, don’t overcook it — the difference between tender and dry is about 5 minutes. 
  • If you want more richness, wrap the roast in thinly sliced pancetta or prosciutto before tying; it bastes the meat beautifully. 
  • Leftovers reheat best when sliced thin and warmed gently in a covered dish with a bit of stock.