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    Home » Beef & Veal

    Stuffed Beef Roast with Mushroom Gravy

    Published: Nov 23, 2021 · Modified: May 16, 2025 by Zimmy · This post may contain Amazon and other affiliate links · 6 Comments

    Jump to Recipe Jump to Video Print Recipe

    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.

    A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery.

    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.

    A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery

    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!

    Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.

    Jump to:
    • Ingredients
    • Instructions
    • Leave a Comment
    • 📖 Recipe

    Ingredients

    A top down image of a raw beef roast, cheese, mushrooms, onion, thyme, kale, mustard, olive oil, beer and salt and pepper.
    • Outside Round Rump Roast
    • Olive oil
    • Medium yellow onion 
    • Salt
    • Freshly ground pepper
    • Garlic cloves 
    • Fresh thyme leaves
    • Fresh rosemary
    • Maple syrup
    • Beer 
    • Cremini mushrooms
    • Kale
    • Grainy mustard
    • Five Brothers Artisan Cheese or substitute ½ gouda, ½ Swiss

    Mushroom Gravy

    • Unsalted butter
    • Mixed mushrooms, such as shiitake, cremini, oyster or white
    • Kosher salt and freshly ground black pepper
    • All-purpose flour
    • Wine
    • Low-sodium beef broth
    • Concentrated beef broth 
    • Fresh thyme leaves

    See recipe card below for quantites.

    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. Next 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.

    Cut the beef roast open to resemble a book and flatten out.

    Sprinkle the cheese evenly over the flattened roast.

    Sprinkle the cheese evenly over the flattened roast.

    Next spread the cooled stuffing on top of the cheese.

    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.

    Roll the Stuffed Beef Roast up like a roulade (or jelly roll) and tie with kitchen string at 2-inch (5 cm) intervals.

    Cook for 1 hour until internal meat temperature reaches 125°F. Remove from oven.

    While the roast is cooking, make the mushroom gravy.

    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.

    Cook the mushrooms and add flour.
    Bring the mushroom gravy to a boil.

    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.

    A bowl of mushroom gravy.

    Sear the Roast

    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.

    Carve and Serve

    Serve 2.5 cm (½ inch) slices of beef with mushroom gravy, garnished with thyme & rosemary sprigs. Serve with your favourite vegetables. Enjoy!

    Leave a Comment

    If you get the chance to try this Stuffed Beef Roast with Mushroom Gravy recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

    📖 Recipe

    A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery.

    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Total Time 1 hour hr 45 minutes mins
    Course Dinner, Entree, Main Course
    Cuisine North American
    Servings 5 – 6 People

    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.
    • While the roast is cooking, make the mushroom gravy.

    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.

    Sear the Roast

    • 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.

    Carve and Serve

    • Serve 2.5 cm (½ inch) slices of beef with mushroom gravy, garnished with thyme & rosemary sprigs. Serve with your favourite vegetables. Enjoy!
    • Please take 5 seconds to rate this recipe below. We would greatly appreciate it!

    Video

    Keyword beef roast with mushroom gravy, rolled stuffed beef roast, stuffed beef roast ideas, stuffed beef roast recipe, stuffed roast beef, stuffed rolled beef roast
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Shanley

      November 02, 2023 at 10:16 pm

      5 stars
      looks perfect for fall!

      Reply
      • Zimmy

        November 03, 2023 at 10:56 am

        Hello Shanley,
        We agree, it’s a cozy and comforting meal to serve in the fall!🍂🍁
        Have a wonderful weekend!
        Elaine & James

        Reply
    2. Bryony

      April 08, 2024 at 3:13 am

      5 stars
      Tried this with venison rump, can be a dry meat but this stuffing really kept the moisture in – perfect!

      Reply
      • Zimmy

        April 08, 2024 at 11:58 am

        Hi Bryony,
        We’re thrilled to hear that the stuffing helped retain the moisture in your venison rump! Thanks for sharing your positive experience.
        Have a great day!
        Elaine & James

        Reply
    3. Kathryn Corbett

      December 25, 2024 at 9:49 pm

      Made for Christmas dinner. Perfect to feed a crowd with an affordable beef.
      It did take longer to make than expected, maybe I am slow. Lol

      It was delicious and I will make it again for sure. With some of extra cheese as it was a little lost. Reverse sear was perfect to heat right before serving.

      I didn’t have any masala, so I used a touch of bourbon in the gravy and it worked well.

      Reply
      • Zimmy

        December 26, 2024 at 11:34 am

        Hello Kathryn,
        Thank you so much for trying the recipe and for your thoughtful feedback! I’m thrilled it was a hit for your Christmas dinner! We are glad to hear bourbon was a good substitution for the Masala. And yes, a little extra cheese sounds like a delicious tweak for next time. How much longer did it take you to prep, it would be helpful for us to know?
        Wishing you and your family a Happy New Year!
        Elaine & James

        Reply

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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