4 - 4 1/2 lb. eye of round roast, cut almost through on each side of roast, making roast lay flat for stuffing
1 (8 oz.) pkg. sausage
1/2 c. water
1/2 lb. ground beef (chuck)
1/2 c. onion, chopped
1/4 c. milk
1 egg & 1/4 tsp. salt and 1/8 tsp. pepper
2 beef bouillon cubes dissolved in 1/4 c. boiling water
1 c. red burgundy wine
2 tbsp. flour
1/4 tsp. ground nutmeg
3 slices white bread, crumbled
3 tbsp. parsley, chopped
1/2 c. dried apricots, chopped and diced (I omit apricots)
4 - 6 tbsp. butter

Place sausage and 1/2 cup water in 10" skillet; cover and cook 8 minutes. Pour off water. Break up sausage with fork and stir until browned; remove with slotted spoon. Brown beef, then onion in drippings, drain. In bowl, beat milk, egg, salt, pepper and nutmeg. Add sausage, browned beef, onion, bread, parsley, apricots and flour. Toss until combined. Spread stuffing evenly over surface of roast. Beginning with wide side, roll up the roast jelly roll fashion. Tie the roll at intervals with white kitchen cord. If necessary, sew ends shut with thread and needle. Melt butter in 4-quart saucepan. Add roast and brown on all sides. Add wine and beef bouillon cube to pan. Cover and roast 1 1/2 to 2 hours at 350 degrees until roast is tender. Make gravy from drippings.