Instructions: Place roast in a zipper locking plastic bag. Combine the marinade ingredients and pour over meat. Close bag and marinate 6-24 hours in the refrigerator, turning occasionally. Saute garlic, onions and mushrooms in butter over medium heat until onions are transparent, about 5 minutes.

Remove from heat and add parsley and bread. Remove meat from marinade; pat dry. Spread stuffing evenly over meat. Roll into a cylinder lengthwise and tie with a string. Place on a rack in a roasting pan and bake, uncovered, at 3250 F for about 40-60 minutes (20 minutes per pound). Remove from oven; allow meat to rest for 10-15 minutes before carving.

*Butterfly roast by measuring in 1/4 of the way on the left side on the long part of the roast and slice the roast leaving about 1/2 inch from the top to the bottom down the length of the roast intact. Repeat the procedure 1/4 of the way in on the right side. Turn the meat over and follow the same procedure on the other side. Flatten out both sides of the meat with a meat mallet until fairly smooth.

Total

Preparation Time: 1.5 hours

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