STUFFED AND ROLLED ROAST BEEF
Provided by Think Beef
Time 5h40m
Number Of Ingredients 12
Steps:
- Using a large chef's knife or carving knife, slice roast lengthwise, stopping when you are about 1/2 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 3/4 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 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about 1/2 inch (1 cm) thickness; set aside.
- In a large skillet over medium high heat, cook spinach until wilted. Drain any water. Add oil and return to me-dium heat. Add garlic, pepper and parsley; cook, stirring for about 5 minutes or until pepper is softened. Re-move from heat; stir in Parmesan, pine nuts and green onions; set aside.
- Lay prosciutto evenly over roast and sprinkle with shredded cheese. Spread spinach mixture evenly over top. Roll up jelly roll style and tie with kitchen string at 2 inch (5 cm) intervals. Season with salt and pepper.
- Place roast on rack in shallow pan or lined baking tray; oven-sear in preheated 450˚F (230˚C) oven for 10 minutes. Reduce heat to 275˚F (140˚C) and cook for about 1 hour and 15 minutes or until meat thermometer reaches 135˚F (57˚C). Remove from oven; cover loosely and let stand 10 minutes before slicing.
SLOW COOKER BEEF SIRLOIN TIPS AND GRAVY RECIPE
After simmering in your slow cooker all day, the beef tips literally fall apart when you touch them! Serve over mashed potatoes for a perfect and hearty meal.
Provided by Camille Beckstrand
Categories Main Course
Time 8h10m
Number Of Ingredients 16
Steps:
- Spray slow cooker with non-stick cooking spray.
- In a medium bowl, mix together flour, salt, garlic powder, and pepper. Dredge meat tips in the flour mixture.
- Heat olive oil in large skillet over medium-high heat, then brown tips for a couple of minutes (you aren't cooking them all the way through, just browning the edges). Place beef tips in slow cooker.
- Dump onions and mushrooms on top of meat in slow cooker.
- Mix broth, Worcestershire, ketchup, red wine vinegar, water in a bowl. Pour on top of meat in slow cooker.
- Sprinkle Italian seasoning on top of everything and cook on low for 7-8 hours.
- After meat is finished cooking, mix cornstarch together with water in a separate bowl. Using a strainer, remove beef tips from slow cooker and place in a separate bowl. Pour cornstarch mixture into remaining liquid in the crock pot and mix well. Add the beef tips back into the slow cooker and cook on high for about 10 minutes or until the liquid starts to thicken and turns into a gravy.
- Serve over hot mashed potatoes.
Nutrition Facts : Calories 340 kcal, Carbohydrate 12 g, Protein 48 g, Fat 11 g, SaturatedFat 1 g, Sodium 507 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
ROAST SIRLOIN OF BEEF
Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
- Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
- Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.
Nutrition Facts : Calories 331 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 36 grams protein, Sodium 1.47 milligram of sodium
STUFFED SIRLOIN ROAST
I was thinking the other day about how to cook a roast different and came up with this, I don't know if it's been done before or not but it's really good.
Provided by Marshall Alderman
Categories Roasts
Time 2h15m
Number Of Ingredients 8
Steps:
- 1. Season roast with steak seasoning and Worcestershire sauce (inside and out) and refrigerate for a couple of hours
- 2. Chop Peppers and Onions and place inside of roast and tie with Butchers string
- 3. Place on Grill, Smoker or in oven set at 350 for 1 hour then roll it over and let it cook 1 hour more
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