Stuffed Holiday Beef Roast
Special times call for special roasts
Stuffed Holiday Beef Roast
Special times call for special roasts
PREP TIME: 20 min
COOK TIME: 1 hr 30 min
SERVES: 6 – 8
PREP TIME: 20 min
COOK TIME: 1 hr 30 min
SERVES: 6 – 8
Stuffed Holiday Beef Roast
PREP TIME: 20 min
COOK TIME: 1 hr 30 min
SERVES: 6 – 8
Ingredients
Special times call for special roasts. This roast will help your wallet but fill your guests with flavour they will remember long after the holidays.
- 1 eye of round or sirloin tip or top sirloin roast (about 2 lb/1 kg)
- 1 tub (142 g) baby spinach, rinsed
- 1 tbsp (15 mL) canola oil
- 4 cloves garlic, minced
- 1 orange or yellow bell pepper, diced
- 1/4 cup (60 mL) chopped fresh parsley
- 1/2 cup (125 mL) fresh grated Parmesan cheese
- 1/4 cup (60 mL) pinenuts or slivered almonds, toasted
- 2 green onions, thinly sliced
- 4 slices prosciutto
- 1 cup (250 mL) shredded smoked cheddar, mozzarella or provolone
- 1/4 tsp (1 mL) each salt and pepper
Preparation
- Using a large chef’s knife or carving knife, slice roast lengthwise, stopping when you are about 1/2 inch (1 cm) from bottom of the roast. Open the roast up like a book and cut one side to “unroll” the roast to be about 3/4 inch (2 cm) thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about 1/2 inch (1 cm) thickness; set aside.
- In a large skillet over medium high heat, cook spinach until wilted. Drain any water. Add oil and return to medium heat. Add garlic, pepper and parsley; cook, stirring for about 5 minutes or until pepper is softened. Remove from heat; stir in parmesan cheese, pine nuts and green onions; set aside.
- Lay prosciutto evenly over roast and sprinkle with smoked cheese. Spread spinach mixture evenly over top. Roll up jelly roll style and tie with kitchen string at 2 inch (5 cm) intervals. Season with salt and pepper.
- Place roast on rack in shallow pan or lined baking tray; oven-sear in preheated 450 F (230 C) oven for 10 minutes. Reduce heat to 275 F (140 C) and cook for about 1 hour and 15 minutes or until meat thermometer reaches 135F (57 C). Remove from oven; cover loosely and let stand 10 minutes before slicing.
In Partnership With
Ingredients
Special times call for special roasts. This roast will help your wallet but fill your guests with flavour they will remember long after the holidays.
- 1 eye of round or sirloin tip or top sirloin roast (about 2 lb/1 kg)
- 1 tub (142 g) baby spinach, rinsed
- 1 tbsp (15 mL) canola oil
- 4 cloves garlic, minced
- 1 orange or yellow bell pepper, diced
- 1/4 cup (60 mL) chopped fresh parsley
- 1/2 cup (125 mL) fresh grated Parmesan cheese
- 1/4 cup (60 mL) pinenuts or slivered almonds, toasted
- 2 green onions, thinly sliced
- 4 slices prosciutto
- 1 cup (250 mL) shredded smoked cheddar, mozzarella or provolone
- 1/4 tsp (1 mL) each salt and pepper
Preparation
- Using a large chef’s knife or carving knife, slice roast lengthwise, stopping when you are about 1/2 inch (1 cm) from bottom of the roast. Open the roast up like a book and cut one side to “unroll” the roast to be about 3/4 inch (2 cm) thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about 1/2 inch (1 cm) thickness; set aside.
- In a large skillet over medium high heat, cook spinach until wilted. Drain any water. Add oil and return to medium heat. Add garlic, pepper and parsley; cook, stirring for about 5 minutes or until pepper is softened. Remove from heat; stir in parmesan cheese, pine nuts and green onions; set aside.
- Lay prosciutto evenly over roast and sprinkle with smoked cheese. Spread spinach mixture evenly over top. Roll up jelly roll style and tie with kitchen string at 2 inch (5 cm) intervals. Season with salt and pepper.
- Place roast on rack in shallow pan or lined baking tray; oven-sear in preheated 450 F (230 C) oven for 10 minutes. Reduce heat to 275 F (140 C) and cook for about 1 hour and 15 minutes or until meat thermometer reaches 135F (57 C). Remove from oven; cover loosely and let stand 10 minutes before slicing.
In Partnership With
RECIPE TIP
Try other cooking greens like baby kale or arugula for a peppery bite to the filling. If using arugula, you can reduce the cooking time until just wilted (it may not need to be drained.)
You can substitute regular cheddar if smoked cheddar is unavailable.
Recipe by
Emily Richards
Professional Home Economist
Nutritional Information
-
Calories4330
-
Saturated9g
-
Fat22g
-
Cholesterol110mg
-
Sodium640mg
-
Fibre2g
-
Carbohydrate6g
-
Iron22%
-
Vitamin C57%
-
Calcium250mg
-
Protein49g
-
Vitamin A3%
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
RECIPE TIP
Try other cooking greens like baby kale or arugula for a peppery bite to the filling. If using arugula, you can reduce the cooking time until just wilted (it may not need to be drained.)
You can substitute regular cheddar if smoked cheddar is unavailable.
Nutritional Information (Per Serving)
-
Calories4330
-
Saturated9g
-
Fat22g
-
Cholesterol110mg
-
Sodium640mg
-
Fibre2g
-
Carbohydrate6g
-
Iron22%
-
Vitamin C57%
-
Calcium250mg
-
Protein49g
-
Vitamin A3%
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
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© Osteoporosis Canada, 2022
Charitable Registration No. 89551 0931 RR 0001
Charitable Registration No. 89551 0931 RR 0001