3 lb. Beef bottom round roast 3" thick.

1 sliced onion

2 c. water or stock

2 T. butter

2 t. basil

¼ c. fine dice carrot

¼ c. fine dice onion

2 c. sliced mushrooms

1 egg slightly beaten

¼ c. fine dice red bell pepper

¼ c. fine dice celery

¼ c. fine chop parsley

3 c. toasted bread cubes or stuffing mix.

Salt

Pepper

Pot roast beef roast with sliced onion, water or stock and salt and pepper..

Remove roast from stock , cover and cool. Retain liquid.

Slice roast very thin on electric slicer and set aside. (Use 24 largest slices.
save the rest for hot sandwiches, soups, meat pies, etc.)

Preheat oven to 350 deg. F.

Melt 2 T. butter in small sauce pan, then sauté carrot, onion and mushroom
until onion is translucent. Remove pan from heat and stir in bell pepper, basil,
celery, a beaten egg and 2 c. bread cubes to moisten slightly.

Put 1 T. stuffing mix on each roast slice and roll up.

Place Beef Birds in 8" x 8" casserole. There should be three rows of eight Beef
Birds.

Whisk 2 T. flour and 1 t. basil into 2 c. pot roast juice. Boil to thicken then remove
from heat and add 1 c. sliced mushrooms. Correct the seasoning and pour over
Beef Birds. Sprinkle 1c. toasted bread cubes over Beef Birds and bake for 40 min. at 350 deg. F.

Arrange six Beef Birds on a plate and top with any pan juices. You may lightly drizzle
sour cream over the Beef Birds and garnish with parsley for presentation.

Note: If you use seasoned stuffing mix you may omit the basil.

Serves four.