Preparation:
Directions -- season outside of meat with pepper,1/2 t ea poultry seasoning, basil and garlic powder; turn meat over. Combine spinach, salt, cheese, and red pepper with remaining 1 1/2 t ea poultry seasoning and basil, an 1 t garlic powder. Spread evenly over meat. Tightly roll up meat; tie with string at 1 in intervals. Heat oil in Dutch oven or heavy roasting pan; brown roast on all sides pour broth on top. Cover tightly; roast at 350for 1 1/2 hours or until 165f internal temp. Remove roast to carving board; keep warm. Strain liquid and skim fat.
Combine wine and cornstarch, stir into liquid. Bring to boil, simmer 5 min, stirring, until thickened. |
