Beef Chuck Roast Recipes Recipes Recipe For Stuffed

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STUFFED AND ROLLED ROAST BEEF



Stuffed and Rolled Roast Beef image

Provided by Think Beef

Time 5h40m

Number Of Ingredients 12

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

Steps:

  • 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 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.
  • 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.
  • 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.

STUFFED BEEF POT ROAST



Stuffed Beef Pot Roast image

Stuffed rolled beef brisket cooked low and slow with root vegetables , onion, fresh herbs and stock. Comfort food at its best.

Provided by Love Pork

Categories     entree

Time 2h45m

Yield 4

Number Of Ingredients 15

1 x 1.3kg lean rolled brisket or silverside joint
2 yellow peppers, deseeded and finely chopped
1 large tomato, finely chopped
3 spring onions, finely chopped
2 garlic cloves, peeled and finely chopped
3 sprigs freshly chopped thyme leaves
4 bay leaves, crushed
2 tablespoons cider vinegar
4 teaspoons brown sugar
2 tablespoons sunflower oil
1 medium onion, peeled and sliced
600ml good, hot beef stock
3 medium carrots, peeled and roughly chopped
225g swede, peeled and roughly chopped
225g potatoes, peeled and roughly chopped

Steps:

  • Preheat the oven to 170°C, 150°C Fan, Gas Mark 3. In a small bowl mix together the peppers, tomato, spring onions, garlic, thyme and bay leaves. Season the joint and make a deep cut along the centre of the joint at both ends. Stuff with the pepper mixture. Transfer to a large shallow dish and spoon over any remaining mixture. Pour over the vinegar, cover and marinate in the refrigerator for 4 hours, or if time allows, overnight. Remove the joint and place on a board. Pat dry and rub with the sugar. Reserve the marinade. Heat the oil in a large frying pan and brown the joint on all sides. Transfer to a large ovenproof dish and add the onions, stock and the reserved marinade. Bring to the boil, reduce the heat, cover with greaseproof paper and the lid. Cook in the oven or on a low heat on the hob for 2-2½ hours until the meat is tender, stirring occasionally. 40 minutes before the end of cooking remove the dish from the oven, add the carrots, swede and potatoes and return to the oven. Serve with hot crusty bread.

Nutrition Facts : Calories 667

ROLLED CHUCK ROAST STUFFED WITH GARLIC AND SHALLOTS



Rolled Chuck Roast Stuffed With Garlic and Shallots image

This is the first time I created my own recipe. My husband came home with a new roast and said he wanted onion and garlic with it. I usually cut slices in the roast and press the onion and garlic into the slices. This time realizing it was a rolled roast I unrolled it and put my ingredients inside to try something new ....

Provided by Gigis Sweet Confect

Categories     Roast Beef

Time 2h20m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs beef chuck, roast rolled
2 medium shallots
2 medium size garlic cloves
1 cup water
2 tablespoons dry beef bouillon
1 tablespoon Worcestershire sauce
1 teaspoon Kitchen Bouquet (browning & seasoning sauce)
1 tablespoon garlic powder
1 tablespoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon crushed dried rosemary

Steps:

  • Preheat oven to 350 degrees . Take netting of the roast and unroll roast. Cut into roast so it lays flat.
  • Peel and cut shallots in half and make thin slices . Peel and lay garlic down and cut into thin slices.
  • In a small bowl combine water, beef bouillon, Worcestershire sauce and kitchen bouquet, set aside.
  • Sprinkle some garlic powder, black pepper, slat and rosemary onto the roast. Lay even amounts of shallots and garlic on roast. Save some garlic and shallots for later. Now roll up the roast and put netting back on.
  • In a roasting pan add half of the liquid mixture. Place roast in pan. Pour remaining liquid on top of roast. Sprinkle garlic, shallots, garlic powered, salt, black pepper and rosemary on top.
  • Cook uncovered 2 hours, turn the roast over half way between cooking time .
  • Eugenia deGroot 2008.

Nutrition Facts : Calories 904.5, Fat 66.8, SaturatedFat 27, Cholesterol 234.8, Sodium 3861.4, Carbohydrate 8.5, Fiber 1, Sugar 2, Protein 63.9

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