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Stuffed and Rolled Roast Beef

  • Author: Think Beef
  • Prep Time: 20 mins
  • Cook Time: 5 hours 20 mins
  • Total Time: 5 hours 40 mins
  • Yield: 6 to 8 servings 1x


  • 1 Eye of Round, Sirloin Tip or Top Sirloin Beef Roast (about 2 lb/1 kg)
  • 1 pkg (142 g) baby spinach, rinsed
  • 1 tbsp canola oil
  • 4 cloves garlic, minced
  • 1 orange or yellow sweet pepper, diced
  • 1/4 cup chopped fresh parsley
  • 1/2 cup fresh grated Parmesan cheese
  • 1/4 cup pinenuts or slivered almonds, toasted
  • 2 green onions, thinly sliced
  • 4 slices prosciutto
  • 1 cup shredded smoked Cheddar, mozzarella or provolone
  • 1/4 tsp 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 me-dium heat. Add garlic, pepper and parsley; cook, stirring for about 5 minutes or until pepper is softened. Re-move from heat; stir in Parmesan, pine nuts and green onions; set aside.
  3. Lay prosciutto evenly over roast and sprinkle with shredded 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 135˚F (57˚C). Remove from oven; cover loosely and let stand 10 minutes before slicing.


Per Serving (1/6 recipe): 430 calories, 22g fat, 9g saturated fat, 110mg cholesterol, 640mg sodium, 6g carbs, 2g fibre, 0g sugars, 49g protein. % DV: vitamin A 3%, vitamin C 57%, calcium 25%, iron 22%.
Calcium per serving is 250 mg.

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.)

Note: You can substitute regular Cheddar if smoked Cheddar is not available.


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