Stuffed and Rolled Roast Beef

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.

Notes

Tip: Try other cooking greens like baby kale or arugula for a peppery bite to the filling. If using arugula, you can reduce the cooking time until just wilted (it may not need to be drained.)

Note: You can substitute regular Cheddar if smoked Cheddar is not available.