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.