Stuffed Inside Roast
Cheesy Mushroom & Spinach Stuffed Inside Round Roast
A hearty, comforting supper that looks impressive without a lot of extra work
If you’re looking for a roast dinner that feels special but still fits into a busy week, this cheesy mushroom and spinach stuffed inside round roast is a great option. Using a lean cut of beef and a simple vegetable-and-cheese filling, this recipe delivers big flavour with straightforward steps and everyday ingredients.
Ingredients
Roast & Filling
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1 boneless inside round oven roast, butterflied
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1 cup white mushrooms, finely chopped
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1 small yellow onion, finely chopped
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1–2 cups baby spinach
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1 cup of shredded cheese
Seasoning
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Salt
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Black pepper
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Garlic powder
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Onion powder
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Optional: dried thyme or Italian seasoning
Instructions
1. Season the Roast
Lay the butterflied roast flat on a cutting board. Season both sides evenly with:
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon onion powder
Gently rub the seasoning into the meat to ensure even coverage.
2. Prepare the Filling
Heat a small amount of butter in a skillet over medium heat.
Add the chopped onion and mushrooms and cook until softened and lightly golden.
Season lightly with a pinch of salt and pepper. If using, add a small pinch of dried thyme or Italian seasoning.
Add the spinach and cook just until wilted. Remove from heat and allow the mixture to cool slightly.
3. Stuff and Roll
Spread the mushroom and spinach mixture evenly over the surface of the roast.
Layer the cheese over the filling.
Roll the roast up tightly, starting from one long edge, and secure with kitchen string at intervals to hold its shape.
4. Season the Outside
Lightly season the outside of the rolled roast with a small sprinkle of salt, pepper, and a pinch of garlic powder.
5. Roast
Place the roast seam-side down in a roasting pan. Cover with foil or a lid and roast at 325°F (160°C) for approximately 25 minutes per pound.
Remove the cover for the final 15–20 minutes of cooking to allow the outside to brown.
6. Rest and Serve
Remove the roast from the oven and let it rest for 10 minutes before slicing. This helps keep the meat juicy and makes cleaner slices.
Slice into rounds to reveal the stuffed centre and serve warm.