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

1. 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.
2. 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.
3. 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.
4. 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.