Roast Beef with Tomato Basil and Olive Stuffing
Elevate your Sunday dinner with this irresistible Roast Beef with Tomato Basil and Olive Stuffing, where succulent, perfectly seared beef meets a burst of Mediterranean flavors. This recipe features a tender boneless beef roast stuffed with a vibrant mixture of cherry tomatoes, fresh basil, pitted black olives, garlic, breadcrumbs, and Parmesan cheese, creating a flavorful centerpiece that's as delicious as it is impressive. A quick pan sear locks in juices before the roast is oven-baked to perfection, complemented by a savory deglaze of beef stock and optional white wine. Ideal for gatherings, this dish showcases a harmonious blend of textures and tastes, and slicing it reveals a colorful, aromatic stuffing that steals the show. Serve it with the pan’s rich, savory juices for an elegant meal that's sure to wow family and guests alike. Perfect for search terms like "stuffed roast beef recipe," "Mediterranean-inspired beef roast," or "elevated Sunday dinner recipes."
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 piece beef roast (boneless, about 3-4 lbs)
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup cherry tomatoes
- 0.5 cup fresh basil leaves
- 0.5 cup pitted black olives
- 3 cloves garlic cloves
- 0.75 cup breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 1 cup beef stock
- 0.5 cup dry white wine (optional)
Instructions
Preheat your oven to 375°F (190°C).
Lay the beef roast on a clean cutting board and make a deep pocket in the center using a sharp knife, ensuring you don't cut through the sides.
Season the outside of the roast with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside.
In a food processor, combine the cherry tomatoes, fresh basil, black olives, garlic cloves, breadcrumbs, Parmesan cheese, 1 tablespoon of olive oil, and 1 teaspoon of salt. Pulse until the mixture is finely chopped but not a paste.
Stuff the tomato-basil-olive mixture into the pocket of the beef roast, pressing it in firmly. Use kitchen twine to tie the roast securely to prevent the stuffing from spilling out.
Heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet or roasting pan over medium-high heat. Sear the beef roast on all sides until golden brown, about 3-4 minutes per side.
Deglaze the pan with the beef stock and white wine (if using), scraping up any browned bits from the bottom of the pan.
Transfer the pan to the preheated oven and roast for 75-90 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 130°F (54°C) for medium-rare, or longer if you prefer a more well-done roast.
Remove the roast from the oven and tent it with aluminum foil. Let it rest for 15 minutes before slicing to ensure the juices are redistributed.
Slice the roast into thick slices, ensuring each slice has a portion of the stuffing. Serve hot with a drizzle of pan juices over the top.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1530 mg | 67% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 277 mg | 21% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
