Ingredients

1 eye of round roast, about 3-3 1/2 pounds
1/3 cup (3 ounces) cream cheese
1 teaspoon Dijon mustard
1 teaspoon ground black pepper
2 teaspoons capers, coarsely chopped
Several cups of spinach, or 6 Swiss chard leaves

Directions

Slice meat in a spiral to spread it into a flat surface. With a fork, mash together stuffing ingredients except spinach or swiss chard. Spread the mixture on the meat's surface and cover with a layer of spinach leaves. Roll and tie the roast in 3 places. Stick wooden skewers through the ends of the meat to keep filling from falling out. Season with salt and pepper.

Roast at 375 degrees, until internal temperature is 120 degrees (about 1 hour). Increase heat to 500 degrees to crisp surface, about 10 minutes. When thermometer registers 150 degrees, remove meat from oven and allow to rest 10-15 minutes before serving. To serve, slice across the grain to show the spiraled filling.