A pocket roast, which is a cut of top round, sirloin or boneless beef roast, can be tough in texture and bland. However, stuffing the meat with oil, vegetables, herbs and spices can help impart flavor and tenderness into the meat. Because a pocket roast is large, about 5 lb., it makes an ideal meal for large crowds, holiday parties or other special occasions.
Preheat your oven to 300 degrees Fahrenheit.
Position your pocket roast in a large pan with the fat side facing upward. Cut about 12 slits downward into the meat with a sharp knife.
Combine ingredients such as olive oil, fresh thyme, tomato paste and garlic in a bowl. Fill each meat pocket with the mixture and then rub the leftover mixture on the top of the roast.
Wrap up your roast with approximately eight slices of prosciutto, tying up the ends to secure the roast.
Bake in the oven until the top of the roast turns brown. Add about 1/2 cup of red wine or beef stock into the roasting pan alongside the roast.
Cover the roast with a sheet of aluminum foil and bake for about four hours.
Remove your pocket roast from the oven and pan and allow it to rest for about 10 minutes on a cutting board. Serve as desired.
Cook your pocket roast to an internal temperature of about 140 degrees Fahrenheit for rare, 160 degrees for medium and above 160 degrees for well-done. You can add vegetables such as carrots and potatoes to the roasting pan to add flavor and serve alongside your pocket roast, Drick’s Rambling Café suggests.
The United States Department of Agriculture warns that dangerous bacteria such as E.coli and salmonella can reside in uncooked beef. To prevent illness, always wash cooking surfaces, utensils and your hands before and after handling raw meat.