Some onions are hot.  Some onions are mild.  Some are even sweet. So, depending upon your taste preference, use different onions in this recipe to shake it up a little. Also, you can change the cheese out each time to keep this recipe fresh. Try cheddar, swiss, or even Monterey Jack. site map	Onion-Stuffed Beef Roast Ingredients (8 servings - 35g protein - 4g carbohydrate per serving) 3-1/2 lb chuck roast (boneless) 2 onions 1/4 cup butter or margerine 1 tbsp basil (dried) 1/2 tbsp oregano (dried) 1/2 tsp pepper 4 oz mozzarella cheese (thinly sliced) Preheat oven to 350 degrees. Trim excess fat from roast. Rinse roast and pat dry with paper towels. Lay roast on cutting board and, with a sharp knife, filet the roast forming a deep pocket. Take care not to slice all the way through. Peel onions. Cut onions in half cross-wise. Slice thinly. In heavy skillet, heat butter over medium heat. Add onions and cook for 20 minutes, stirring frequently. Stir in basil, oregano, and pepper. Spoon onions into pocket in roast. Pack firmly. Insert cheese slices. Tie roast with cooking string to make even shape. Place roast in baking pan. Roast for 90 minutes or until meat is tender. Turn meat over from time to time during cooking. Let stand for 15 minutes before cutting into slices. Garnish with tomato wedges and fresh onion rings, if desired. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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