Wondering what to do with the roasts in your quarter beef besides Sunday night roast? How about a unique and delicious rouladen. This recipe is courtesy of Executive Chef Bob Matthews of Calgary's renowned La Chaumière restaurant.

Ingredients:

3 lb Eye of Round Roast

1 package of goat cheese

4 tbsp grainy mustard

12 slices black forest ham

3-4 tbsp pesto

12 spears of pickled asparagus or green beans

1/4 cup flour

2 cup beef stock

1 cup red wine

salt & pepper

Directions:

Slice the Eye of Round across the grain, about 1 inch thick. Between 2 sheets of plastic wrap hammer the slices flat with meat mallet. They will pound out to half the thickness.

Now spread a thin layer of mustard on each slice of beef. Then layer on a slice of ham, trim to fit the beef. Next add a good sized dollop of pesto, spread evenly over the ham. Now 1.5 tsp of goat cheese on one half. Lay across a couple pickled beans.

Roll the rouladen and skewer with two toothpicks set at an angle. Now season the rouladen with salt and pepper, and lightly toss in flour. Brown in pan on all sides.

Remove from pan and add your broth and wine. Once the sauce is at a light simmer add the rouladen back to your pan. The sauce should cover the rouladen to about 3/4. If not add more broth/wine. Now cover and braise at low temperature for 1.5 hours.

Remove the rouladen from the pan, and reduce your sauce. If it is chunky you can strain to remove lumps, and if too thin whisk in 1/2 tsp corn starch. Now add rolls back and simmer for another 30 minutes.

Remove toothpicks to serve, it will hold together after this.

One Eye of Round will make about 12 rolls.