Stuffed Roast Beef | A Traditional Sunday Supper, Elevated
If you’re looking for an elevated take on the traditional Sunday Supper, look no further than stuffed roast beef. This special dish combines lean, flavorful roast beef with a delicious array of vegetables, spices and herbs — all tucked neatly inside a succulent crust. It’s a perfect choice for an impressive dinner that surprises and delights family and friends.
This flavorful stuffed beef roast is inspired by certain cultural influences, but it’s far from a simple dish. Its burst of complexity and aromatic flavors can be traced to the spices and herbs used, including bay leaves, rosemary, thyme and oregano. The vegetables provide a burst of freshness and crunch, and enhance the stuffing’s texture.
For added delight, we’ve also included some unusual ingredients in our version of this classic roast beef recipe. Instead of the typical potatoes and carrots, we chose a medley of root vegetables — turnips, beets, parsnips and sweet potatoes — that provide a festive touch and unforgettable flavors.
According to my Grandma Martha’s recipe, the first step to making this delicious feast is to separate the roast from the vegetables. These are then cooked separately, with the vegetables par-boiled until just tender.
– 2-3 lbs of boneless beef rump roast
– Kale, spinach and Swiss chard mix
– 4 cloves of garlic, minced
– Herbs (Bay leaves, rosemary, thyme and oregano)
– 1 onion, cut into slices
– 1 cup of beef broth
– 1 cup of dry red wine
– 1 medley of chopped root vegetables (turnips, beets, parsnips and sweet potatoes)
– Salt and pepper
1. Preheat your oven to 400°F.
2. Rub the beef rump roast all over with salt and pepper.
3. Heat a tablespoon of butter in a large skillet over medium-high heat. Add the beef and brown on all sides, about 8 minutes.
4. Remove the beef from the pan and place in a roasting dish.
5. Meanwhile, in a separate pan heat 2 tablespoons of butter over medium-high heat.
6. When the butter is melted, add the sliced onion, garlic and herbs. Cook for 5 minutes until the onion is soft.
7. Add all of the remaining chopped root vegetables and cook for 8-10 minutes until they begin to brown.
8. Add the wine and simmer for 5 minutes.
9. Layer the mixture over the beef roast, then top with kale, spinach and Swiss chard.
10. Pour the broth over the vegetables and roast.
11. Cover the roasting dish with aluminum foil and bake in the preheated oven for 45 minutes.
12. Uncover and cook for 30-40 minutes longer, until the roast is cooked through and the vegetables are soft.
13. Let the roast rest for 10 minutes before slicing and serving.
Stuffed roast beef is the perfect dish for a special Sunday supper. This delicious, impressively flavorful and tender meal will have your dinner guests talking for days to come! For a unique twist, serve this beautiful roast with a side of creamy mashed potatoes.
Tantalize your taste buds with this classic roast beef dish, made with a special blend of herbs and spices, and the traditional flavors of root vegetables. If you’re looking to mix up your regular Sunday supper menu, serve up something special and delightful – and make Stuffed Roast Beef!