Chef Avi is back, and today we are making grilled rump roast stuffed with spinach and shiitake mushrooms! Watch Chef Avi tie up a roast in the video below.
- 2-3 lb rump roast
- 2 cups of shiitake mushrooms, roughly chopped
- 1 medium yellow onion, roughly chopped
- 3-5 garlic cloves, chopped
- 2-3 tsp olive oil
- 1 pkg (10 oz) frozen spinach, thawed
- 1 tsp red pepper flakes
- Salt and pepper
- Non-stick spray
- Freshly chopped Italian parsley (garnish)
- Woodchips (mesquite, hickory, apple, etc)
- Butchers string
Toss the onion into a large frying pan over medium heat with olive oil and lightly sprinkle with salt. Stirring continuously, cook the onions for about 5 minutes or until slightly translucent. Add the mushrooms and garlic. Drizzle with the 2 tsp of olive oil and generously season with salt and pepper. Stirring regularly, cook the mixture for around 10-15 minutes.
Drain any excess water from the spinach and then stir into the veggie mixture in the frying pan along with the red pepper flakes. Cook for another 10 minutes or so, seasoning to taste with salt and pepper.
Toss the veggie mixture into a food processor and pulse into a puree into a paste.
set up your grill for indirect grilling, preheat to medium-low, and presoak your woodchips (if necessary).
Untie the roast and place it flat on your cutting board and season with salt and pepper.
Add a healthy helping of the spinach/mushroom stuffing. Using a spatula, spread the stuffing out equally over the meat.
Cut four pieces of butcher string to wrap around the roast and slip each under the meat lengthwise.
(See Chef Avi's video below!)
Roll the meat back over the stuffing, creating a cylinder shape. Tie each of the strings snuggly around the meat and season with salt and pepper.
Clean and lubricate your grill grates. Sear the top side of the stuffed roast on the direct side of the grill. Gently transfer the roast to the indirect side of the grill, placing the non-seared side on grate. Add your woodchips to the coals, smokerbox, etc. Close the lid and allow the heat and smoke to work.
As the roast cooks add more woodchips as needed to maintain the flow of smoke and rotated the meat every 15-20 minutes to ensure the roast cooks evenly.
Cooking times will vary depending on the size of your roast and your grill. Use an instant read thermometer inserted through the end of the roast to check the internal temperature and determine the wellness of the roast. (Medium rare is reached at 135 degrees.)
When the desired temperature has been reached, remove the roast from the grill and allow it to rest for at least 10 minutes.
Place the roast on a cutting board and thinly slice. Plate and garnish with freshly Italian parsley. Serve and enjoy.