STUFFED ROLLED BEEF ROAST RECIPES

Name: Stuffed Roll of Beef
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 8
Ingredients: 5 pounds beef flap for rolling; 1 teaspoon dried sage; 1 teaspoon oregano; 1 teaspoon thyme; 1 teaspoon crushed black pepper; 1 teaspoon mustard powder; 2 teaspoon dried rosemary; 1/2 teaspoon garlic powder and onion powder and dried ginger; 1 tablespoon brown sugar; 1 1/2 teaspoon paprika; 1/4 teaspoon cumin; 1/8 teaspoon chili powder; 2 medium onions finely chopped; 1/2 cup oil or shmaltz; 2 (8 oz.) packages sliced mushrooms; 8 fresh sage leaves finely chopped; 1 tablespoon chopped flat-leaf parsley; 1 1/2 cup cornflake/bread crumbs; 2 cups chicken stock; salt and pepper to taste

STUFFED ROLL OF BEEF - JAMIE GELLER

Stuffed Roll of Beef - Jamie Geller image

This deliciously elegant stuffed roll of beef is a crowd pleaser for Shabbat or any holiday.

Provided by Sharon Lurie

Total Time 205 minutes

Prep Time 25 minutes

Cook Time 180 minutes

Yield 8

Number Of Ingredients 20

Ingredients

5 pounds beef flap for rolling
1 teaspoon dried sage
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon crushed black pepper
1 teaspoon mustard powder
2 teaspoon dried rosemary
1/2 teaspoon garlic powder and onion powder and dried ginger
1 tablespoon brown sugar
1 1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon chili powder
2 medium onions finely chopped
1/2 cup oil or shmaltz
2 (8 oz.) packages sliced mushrooms
8 fresh sage leaves finely chopped
1 tablespoon chopped flat-leaf parsley
1 1/2 cup cornflake/bread crumbs
2 cups chicken stock
salt and pepper to taste

Steps:

1. Spice the outside of the roll of beef with Dry Rub. 2. Lay the beef out flat on a clean surface and rub both sides with a little oil. 3. Combine the dry rub ingredients and use to coat one side (the outside) of the beef only. (Tip: triple the rub recipe and keep it in a glass jar with a tight-fitting lid. Use it for everything, from chicken to fish, scrambled eggs and steak) 4. Turn the meat over in preparation for stuffing (recipe follows). The stuffing can be made a day in advance to save time. 5. Heat the oven to 350°F. 6. Spoon the stuffing onto the unspiced side of the beef. 7. Roll up the meat and tie 3-4 pieces of string or cooking bands around it to hold the roll in place. 8. Pour 1/2 cup chicken stock on bottom of pan; place stuffed meat inside and cover tightly with foil. 9. Bake for 2 1/2 hours, covered. Stuffing: 1. Heat oil or schmaltz in a frying pan and fry the onions until golden brown. 2. Add the mushrooms, sage, and parsley and cook until most of the liquid has evaporated. 3. Add the flour and stir well; remove from heat. 4. Add the chicken stock, season with salt and pepper, mix well and finally add the cornflake / bread crumbs and mix well. 5. The stuffing should be quite firm, as it will soften with the juices given off by the meat during cooking. Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW

ROLLED CHUCK ROAST STUFFED WITH GARLIC AND SHALLOTS RECIPE ...

Rolled Chuck Roast Stuffed With Garlic and Shallots Recipe ... image

This is the first time I created my own recipe. My husband came home with a new roast and said he wanted onion and garlic with it. I usually cut slices in the roast and press the onion and garlic into the slices. This time realizing it was a rolled roast I unrolled it and put my ingredients inside to try something new ....

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2-2 lbs beef chuck, roast rolled
2 medium shallots
2 medium size garlic cloves
1 cup water
2 tablespoons dry beef bouillon
1 tablespoon Worcestershire sauce
1 teaspoon Kitchen Bouquet (browning & seasoning sauce)
1 tablespoon garlic powder
1 tablespoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon crushed dried rosemary

Steps:

Preheat oven to 350 degrees . Take netting of the roast and unroll roast. Cut into roast so it lays flat.
Peel and cut shallots in half and make thin slices . Peel and lay garlic down and cut into thin slices.
In a small bowl combine water, beef bouillon, Worcestershire sauce and kitchen bouquet, set aside.
Sprinkle some garlic powder, black pepper, slat and rosemary onto the roast. Lay even amounts of shallots and garlic on roast. Save some garlic and shallots for later. Now roll up the roast and put netting back on.
In a roasting pan add half of the liquid mixture. Place roast in pan. Pour remaining liquid on top of roast. Sprinkle garlic, shallots, garlic powered, salt, black pepper and rosemary on top.
Cook uncovered 2 hours, turn the roast over half way between cooking time .
Eugenia deGroot 2008.

Nutrition Facts : Calories 904.5, FatContent 66.8, SaturatedFatContent 27, CholesterolContent 234.8, SodiumContent 3861.4, CarbohydrateContent 8.5, FiberContent 1, SugarContent 2, ProteinContent 63.9

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