This roast has become a Christmas tradition for my family and it is one my family looks forward to every year. I make one major modification. I make three "butterfly" cuts into the meat in order to flatten it out for rolling. I then take the stuffing and spread it evenly along the meat and carefully roll it. with the help of a spare pare of hands I then tie 2 or 3 times depending on the size of the roast.
This year we had a sun-dried tomato accident (dropped the glass bottle on the floor). As such I improvised and used a small can of tomato paste and added olive oil until it had the right texture. The taste was the same and some of my family preferred the texture and taste over the sun-dried tomatoes.