Stuffed Beef Roast
This impressive yet accessible stuffed beef roast features a savory herb and mushroom filling rolled inside tender, juicy beef.
Ingredients
- •2 lb flank steak or butterflied beef chuck roast (900g)
- •2 tbsp olive oil (30ml)
- •1 cup cremini mushrooms, finely chopped (100g)
- •2 cloves garlic, minced
- •1 small yellow onion, finely diced (80g)
- •1/2 cup fresh spinach, chopped (30g)
- •1 tsp dried rosemary
- •1 tsp dried thyme
- •1 tsp kosher salt
- •1/2 tsp black pepper
- •1/2 cup beef broth (120ml)
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a roasting pan.
- 2
Heat 1 tablespoon of olive oil in a skillet over medium heat, add the onion and mushrooms, and sauté until soft and moisture has evaporated.
- 3
Stir in the minced garlic, chopped spinach, thyme, rosemary, a pinch of salt, and pepper, cooking for 1 more minute until the spinach is wilted, then remove from heat to cool slightly.
- 4
Lay the beef flat on a cutting board, pounding it gently if needed to create an even thickness, and season both sides with the remaining salt and pepper.
- 5
Spread the mushroom and spinach mixture evenly over the beef, leaving a small border around the edges.
- 6
Roll the beef tightly into a cylinder around the filling and secure it at 1-inch intervals with kitchen twine.
- 7
Sear the rolled roast in the remaining olive oil in a hot skillet on all sides until golden brown, about 2 minutes per side.
- 8
Transfer the roast to the prepared roasting pan, pour the beef broth into the bottom of the pan, and roast in the oven for 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- 9
Let the roast rest for 10 minutes before slicing into rounds to serve.
💡 Chef tips
- Ask your butcher to butterfly the beef roast for you to save prep time.
- You can assemble the roast a few hours in advance, wrap it tightly in plastic wrap, and keep it in the refrigerator until ready to sear and roast.
- Store leftover slices in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of broth.
✅ How it should turn out
The finished roast slices into neat rounds with a savory, herbaceous mushroom center, offering a deeply savory aroma and a tender, juicy bite.