Spinach and Mushroom Stuffed Rolled Rump Roast with Truffled Wine Sauce

This delicious rolled rump roast may look complex to make, but it is actually quite simple! The spinach and mushroom stuffed roast is topped with a rich, flavorful sauce made from red wine and truffle oil and can serve up to 12 people!


  • 2 1/2 tablespoons olive oil, divided
  • 1/2 cup finely chopped shallots
  • 2 (8-ounce) packages cremini mushrooms, finely chopped
  • 1 tablespoon minced garlic
  • 3 cups unsalted 100% grass-fed beef bone broth from KOL Foods, divided
  • 1 (6-ounce) bag baby spinach, coarsely chopped
  • 1 (2 to 4 pound) 100% grass-fed Rolled Rump Roast from KOL Foods
  • 1 1/2 teaspoons sea salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 cup red wine (such as pinot noir)
  • 3 thyme sprigs
  • 5 teaspoons all-purpose flour or arrowroot
  • 3 tablespoons 100% grass-fed beef schmaltz, coconut oil or margarine
  • 2 teaspoons truffle oil

Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add shallots; cook 2 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally.

Increase heat to medium-high. Add garlic; sauté 30 seconds. Stir in 1/2 cup beef broth; cook until liquid almost evaporates, stirring occasionally (about 8 minutes). Add spinach; cook 1 minute or until spinach wilts.

Preheat oven to 350°.

Remove rump roast from its net, open flat and brush with 1 1/2 teaspoons olive oil; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread mushroom mixture evenly over beef, leaving a 1/2-inch border around edges. Roll up beef, jelly-roll fashion and return the roast to its net. Brush all sides of beef evenly with remaining 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place beef on a jelly-roll pan. Bake at 350° for 25 minutes. Increase oven temperature to 450° (do not remove beef from oven); bake an additional 20 minutes or until a thermometer registers 125°. Let stand 15 minutes; cut across the grain into 12 slices.

Combine remaining 2 1/2 cups beef stock, wine, and thyme, and bring to a boil. Cook until reduced to 1 cup (about 25 minutes). Discard thyme sprigs.

Combine 1/4 cup stock mixture and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to stock mixture. Bring to a boil; cook 1 minute, stirring occasionally.

Remove from heat, and stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, schmaltz, and truffle oil.

Serve sauce with beef.