Stuffed Beef Roast with Mushroom Gravy
This flavourful roast was flattened, stuffed with a delicious assortment of local Ontario produce & products, rolled tight, reverse seared and served on a silky bed of mushroom gravy.
The onions were braised in a craft beer, bourbon-barrel-aged maple syrup added just a hint of sweetness, and garlic, thyme, rosemary, mushrooms, kale, grainy mustard brought this flavour packed stuffing together. The beef was layered with an artisan cheese which combines characteristics from both Gouda and Appenzeller, a delicious Swiss cheese variety; the stuffing was piled on top, while kitchen twine secured this beautiful beef package, before heading into the oven.
If you have been following us for awhile, you will know that supporting local businesses and knowing where our food comes from is especially important to Elaine and me! Whether shopping on the next block, in the next town, or at the next farm market we come across; food sourcing outings are always an adventure and a wonderful way to spend time doing what we are passionate about!
We were thrilled when Ontario Beef asked us to create a recipe using local ingredients. Not only do we get the opportunity to use wonderful local products, but we get to support some of the creative businesses that produce and/or purvey these amazing local items!
Local ingredients used in this recipe:
- Beef: Willow Tree Farm (Port Perry, Ontario)
- Mushrooms: Willow Tree Farm (Port Perry, Ontario)
- Kale: Willow Tree Farm (Port Perry, Ontario)
- Onions: Hy Hope Farms (Ashburn, Ontario)
- Garlic: Hy Hope Farms (Ashburn, Ontario)
- Cheese: Gunn’s Hill Artisan Cheese (Woodstock, Ontario)
- Cheese Store: Port Cheese Co. (Port Perry, Ontario)
- Beer: Collective Arts (Hamilton, Ontario)
- Maple Syrup: Pefferlaw Creek Farms (Uxbridge, Ontario)
- Mustard: Kozlik’s (Toronto, Ontario)
Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.
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Cheers! James & Elaine
Stuffed Beef Roast with Mushroom Gravy
Ingredients
- 1.2 kg Ontario Beef Outside Round Rump Roast (2.6 pounds) Would also be delicious with a tenderloin.
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 3 cloves of garlic minced
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh rosemary leaves finely chopped
- 1 tablespoon maple syrup
- ¼ cup of beer (60 ml)
- 4 oz cremini mushrooms, diced (115 g)
- 3 ½ oz kale, stems removed and chopped (100 g)
- 1 tablespoon grainy mustard
- 1 cup Five Brothers Artisan Cheese, shredded (240 ml) or substitute ½ cup gouda, ½ cup Swiss
- Olive oil
- Salt & freshly ground pepper
- 1 sprig of rosemary optional
Mushroom Gravy
- 4 tablespoons unsalted butter
- 12 oz mixed sliced mushrooms, such as shiitake, cremini, oyster or white (340 g)
- Kosher salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons Canadian Apera or Marsala wine
- 1 ½ cups low-sodium beef broth (355 ml)
- 1 cup concentrated beef broth (240 ml)
- 2 teaspoons fresh thyme leaves
Instructions
- Remove roast from the fridge, discard any packaging, place on tray, to bring to room temperature.
Prepare the stuffing:
- Heat oil in a large sauté pan (with a lid) over medium-high heat. Add the onions, salt & pepper and cook covered, stirring occasionally, until onions are soft and slightly browned in spots, 6-8 minutes. Add garlic, thyme & rosemary and cook for 2 minutes. Add maple syrup and stir to combine. Add beer, bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 10 minutes. Add the mushrooms and kale, cover, and cook for 5 minutes.
- Uncover and stir the onion mixture. Increase the heat to medium-high and cook at a gentle boil, stirring frequently, until the liquid has evaporated, 4 to 5 minutes. Add the mustard and stir to combine.
- Remove from heat and let cool while you prepare the roast.
- Preheat the oven to 300°F (150°C) Convection Roast setting.
Prepare the roast:
- Using a large chef’s knife or carving knife, slice roast lengthwise, stopping when you are about ½ 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 ¾ 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 ¾ inch (2 cm) thick. Using a flat meat mallet, pound the roast to about ½ inch (1 cm) thickness; set aside.
- Sprinkle the cheese evenly over the flattened roast.
- Next spread the cooled stuffing on top of the cheese.
- Roll it up like a roulade (or jelly roll) and tie with kitchen string at 2-inch (5 cm) intervals. Slide a spring of rosemary under the strings to create a wonderful aroma while cooking. Place on a rack on a shallow roasting pan or sheet pan. Brush entire roast lightly with olive oil and season with salt & pepper.
- Cook for 1 hour until internal meat temperature reaches 125°F. Remove from oven.
- Heat a tablespoon of olive oil in a large cast iron or heavy bottom pan until beginning to shimmer. Add the roast and sear all sides for 60 – 90 seconds (each side) until nicely browned.
- Return the roast to the roasting rack and lightly tent with foil, leave to rest for 10 minutes before carving.
- Serve 2.5 cm (½ inch) slices of beef with mushroom gravy, garnished with thyme & rosemary sprigs.
Mushroom Gravy
- Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
- Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Apera (or Marsala) and deglaze the pan, scraping the bottom clean. Add the beef broth and concentrated beef broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.
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