Stuffed Beef Roast Bourguignon
1 6-ounce package long grain and wild rice mix
1 13 3/4 – ounce can beef broth
¼ cup burgundy or apple juice
1 3-ounce can sliced mushrooms, drained
3 pounds beef rib eye roast
4 teaspoons cornstarch
1/3-cup burgundy or apple juice
In saucepan, prepare wild rice mix according to package directions
 except use the can of beef broth, ½ cup water and ¼ cup burgundy 
or apple juice for liquid called for on package. Fluff rice with fork and 
stir in mushrooms. Meanwhile, cut 6 pockets crosswise in roast, season 
with salt and pepper. Fill pockets with rice stuffing. Place on rack in 
shallow roasting pan. Cover loosely with foil. Bake in 350-degree oven 
for 1-1/2 hours or until meat thermometer registers 140 degrees for rare. 
Remove roast to warm platter and keep warm. Measure pan juices, add 
additional beef broth to pan juices to equal ¾ cup. Combine cornstarch and
 remaining 1/3-cup burgundy or apple juice. Add to pan juices. Cook and stir
 until mixture thickens and bubbles. Season to taste with salt and pepper. 
Pass sauce with sliced roast. Makes 6 servings.