Eye of Round ( about 3 pounds)
Seasonings: Emeril’s Essence, Greek Seasoning, garlic, salt
Marinade: Italian dressing with Romano, 2 Tablespoons Dale’s seasoning, Tabasco
Stuffing: 1/3 pound hot pan sausage; 1 cup ground smoked ham, 1/2 cup bell pepper, chopped small, 1 clove of garlic, chopped fine ( I use more because I love the taste of garlic.)
Have butcher make a pocket in eye of round about 4/5’s down. He makes an X in it, but should not get to close to the end. Leave at least 2" inches at the bottom.
Season eye of round and let stand for several hours. Place in a Zip Loc bag and add marinade. Marinate for several or overnight.
Blend stuffing and fill pocket real tight. Broil or grill turning ofter, about 45 minutes. If cooking in oven, sear in a heavy skillet first and move to a dutch oven, 350 degrees for about 1 hour.