For the stuffing:
• 1 tbsp (15 mL) butter
• 1 stalk celery, finely chopped
• ½ medium onion, finely chopped
• 1 tsp (5 mL) dried sage
• ¼ tsp (1 mL) celery seeds
• ⅛ tsp (0.5 mL) each salt and pepper
• 1 apple, diced (unpeeled)
• 4 cups (1 L) cubed day-old bread
• ⅓ cup (75 mL) dried cranberries
• ~½ cup (125 mL) low-sodium chicken stock (as needed to moisten stuffing)
For the roast:
• 1 kg veal eye of round, butterflied for stuffing and rolling
• Salt and pepper
• ½ cup (125 mL) chicken stock (for the pan)
Instructions:
1. Make the stuffing.
In a skillet, melt butter over medium heat. Add celery, onion, sage, celery seeds, salt, and pepper. Cook, stirring, until very soft — about 6–8 minutes. Stir in diced apple; cook 1 minute more. Transfer to a bowl and let cool slightly. Add bread and cranberries, tossing to combine. Moisten lightly with up to ½ cup (125 mL) stock — just enough so it holds together when pressed.
2. Prepare the roast.
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 (5 cm) bare at one long edge. Roll up tightly, jelly-roll style. Tie with kitchen twine at 2-inch intervals.
3. Roast.
Preheat oven to 325 °F (160 °C). Place the roast seam-side down in a small roasting pan. Pour ½ cup (125 mL) stock into the pan. Cover loosely with foil and roast for 35 minutes. Remove foil, baste, and continue roasting for another 30–40 minutes, or until a thermometer inserted into the centre of the roast (not the stuffing) reads 63–65 °C (145–150 °F).
4. Rest and serve.
Transfer the roast to a cutting board and tent loosely with foil. Let stand for 15 minutes before slicing. (If desired, make a light pan gravy with the drippings and a splash of extra stock.)
Tips
• 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.
