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Christmas Stuffed Beef Roast

A festive dish that symbolizes warmth and togetherness, featuring a tender beef roast stuffed with a flavorful mixture of spinach, mushrooms, and herbs.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Essential Ingredients
  • 2 to 3 pounds beef roast Choose cuts like sirloin or ribeye for tenderness and flavor.
  • 1 tablespoon olive oil Helps sauté the vegetables and adds richness.
  • 1 teaspoon salt Essential for enhancing the overall taste of the roast.
  • 1 teaspoon black pepper Adds a bit of heat and depth to the flavor.
  • 1 teaspoon garlic powder Provides a savory aroma and taste.
  • 1 teaspoon onion powder Complements the garlic and adds sweetness.
  • 1 cup fresh spinach, chopped Offers a nutritious and vibrant filling.
  • 1 cup mushrooms, diced Adds earthiness and moisture to the stuffing.
  • 1 cup breadcrumbs Helps bind the stuffing together.
  • 1/2 cup grated Parmesan cheese Brings a rich, cheesy flavor to the mix.
  • 1/4 cup fresh parsley, chopped Adds freshness and color.
  • 1/2 teaspoon dried thyme A classic herb that enhances the stuffing.
  • 1/2 teaspoon dried rosemary Offers a fragrant, woodsy note.
  • 1/2 cup beef broth Keeps the roast moist while cooking.

Equipment

  • roasting pan
  • Skillet
  • Meat thermometer
  • kitchen twine

Method
 

  1. Prepare the beef roast by rinsing it under cold water, patting it dry, and cutting a pocket into it for stuffing.
  2. Make the stuffing by sautéing spinach and mushrooms in olive oil, then mixing with breadcrumbs, cheese, parsley, thyme, and rosemary.
  3. Stuff the beef roast with the prepared stuffing, pressing it in firmly.
  4. Tie the roast securely with kitchen twine and season the outside with salt, pepper, garlic powder, and onion powder.
  5. Cook the roast in a preheated oven at 350°F for 1.5 to 2 hours, until the internal temperature reaches 135°F for medium-rare.
  6. Let the roast rest for 10-15 minutes before slicing to allow juices to redistribute.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSodium: 600mgFiber: 2g

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