That title sort of explains the idea.
The center of the wider Delmonico end is carved out, all the way through, perhaps by a butcher who understands the cut, and used as a separate roast, more tender than the eye of round which I always hated, or else cut into steaks.
The remaining larger hollowed out area of the roast can be stuffed with all manner of kinds of things. You could even do say diced root veggies, turnips, potatoes, carrots, etc. Or you could do a sort of leftover risotto, paella (without shells or chicken bones), pulao, polenta, or even leftover Moros y Christianos, in there. I always lean toward using bacon fat, somehow, but suit yourself.
After stuffing, one could tie off both ends before roasting. You can do this stuffed roast boned or unboned.
PS You could make this whole stuffed roast a diner "surprise" by saving end cap beef rounds, of the removed central portion, replacing them after stuffing, and roasting with steel pins to hold the stuffing ends in place!
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