-
1
Spread roast open; pound to 1-inch thickness with a meat mallet.
-
2
Sprinkle salt and pepper over entire surface of roast; rub with 1 tablespoon olive oil.
-
3
Saute 1/2 cup onion, garlic, and hot sauce in 1/4 cup olive oil in a large skillet until onion is tender. Add mushrooms and ham; cook 5 minutes. Remove from heat. Add breadcrumbs and milk; mix well.
-
4
Place stuffing mixture on roast, leaving a 1/2-inch margin. Roll up jellyroll fashion, enclosing the stuffing completely. Tie securely with string. Sprinkle roast with marjoram, thyme, and 1 teaspoon flour.
-
5
Place in a well-greased shallow roasting pan. Insert meat thermometer, if desired. Bake at 500u00b0 for 25 minutes or until roast is browned.
-
6
Combine broth, wine, 1/2 cup onion, celery, green pepper, and bay leaves, mixing well. Reduce heat to 375u00b0. Pour gravy mixture over roast, and bake 45 minutes or until meat thermometer registers 170u00b0 (well done), basting occasionally. Transfer roast to a serving platter; remove string. Let stand 10 minutes before slicing. Reserve pan drippings
-
7
Combine 3 tablespoons flour and a small amount of water to form a smooth paste. Stir into pan drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove bay leaves; discard. Slice roast, and serve with gravy. Garnish with lemon slices.
