• 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.