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© Meredith Corporation. All rights reserved. Used with permission.
Remove stem from portobello mushroom, if using; if desired, scrape out gills with a spoon. Chop mushroom. (Or if using button mushrooms, chop mushrooms.) In a large nonstick skillet, heat oil over medium heat. Add chopped mushroom(s), poblano, onion and garlic; cook for 5 to 8 minutes or until tender, stirring occasionally. Remove mushroom mixture from pan; set aside.
In the same pan, bring broth to a boil. Gradually stir in grits; stir in tomatoes. Reduce heat to low. Cook, uncovered, for 2 to 3 minutes or until thick, stirring frequently. Remove from heat. Stir in mushroom mixture. Set aside.
Preheat oven to 350°F. Trim fat from roast. Place roast on a cutting board with one end toward you. Using a long sharp knife, make a lengthwise cut 1 inch from the left side of the roast, cutting down to about 1 inch from the bottom of the roast. Turn the knife and cut to the right, as if forming the letter L; stop when you get to about 1 inch from the right side of the roast.
Open up the roast so it lies nearly flat on the cutting board. Cover with a large piece of plastic wrap. Using the flat side of a meat mallet, pound meat to 1/4- to 1/2-inch thickness. Discard plastic wrap. Spread mushroom mixture over meat, leaving a 1-inch border around the edge. Starting from one of the long sides, roll meat around filling. Using 100%-cotton kitchen string, tie securely at 1-1/2-inch intervals. Sprinkle meat with black pepper. Place on a rack in a shallow roasting pan.
Roast, uncovered, for 40 to 45 minutes or until an instant-read thermometer inserted in the center registers 150°F. Remove from the oven; cover tightly with foil. Let stand for 15 minutes before serving. (The temperature of the meat should be 160°F after standing.) Remove string and slice meat to serve.