Spinach, Pignoli and Sundried Tomatoes Stuffed Roast


I love stuffed roasts, they are delicious and slice very pretty. For this roast –  I was experimenting with the stuffing, and never intended for this recipe to end up on the blog, and therefore didn’t take any step by step pictures. Having posted this picture in a Cooking group on facebook was asked for a recipe, and here it is. I do not include the measurements for the seasonings, as I was tasting and adjusting as I went. The next time I make a stuffed roast, I will make sure to take step by step pictures and write down the proportiins for seasings.
This recipe can be prepared both in a slow cooker or a dutch oven.

*Special equipment -slow cooker or a dutch oven.


    • 1 1/2 lbs flank steak, or a chuck eye roast
    • 12 oz baby spinach
    • 1 tablespoon Sun dried tomatoes packed in oil
    • Handful toasted pine nuts
    • Montreal Steak Seasoning, or Salt, Pepper, Dry garlic, coriander.
    • Italian herbs, or dried basil, thyme, rosemary, garlic,  oregano, red pepper flakes
    • 3 cloves garlic chopped
    • 1 medium onion chopped
    • 1/2  cup dried wild mushrooms reconstituted in hot water (don’t discard  the water)
    • 20 oz tomato sauce of your choice
    • 1 cup red wine
    • Oil for sauteeing the vegetables and searing the roast


      • Butterfly the roast in such a way as to flatten it to about 1/2 – 2/3 inch thickness. You can use flatten it with a mallet to make it uniform and ready for rolling. You can skip this step if using a flank steak
      • Sautee the onions until they just start caramelizing.
      • Add chopped garlic to the onions and sautee for 1 more minute
      • Add spinach to onions and garlic and sautee until spinach wilts and turns bright green.
      • Add chopped sundried  and pine nuts to spinach and sautee one more minute.  Add salt, pepper and italian herbs to taste.Cool the.mixture
      • Lay the meat flat on the work surface and season with Montreal Seasonings
      • Spread the spinach mixture over 2/3 of the meat leaving space at the edge.
      • Roll the up the meat as for a jelly roll or strudel to enclose the filling completely.
      • Tie the roast with butchers tqine to secure it. Sprinkle with seasonings
      • Heat about 1 tablespoon oil in a pan and sear the roast on all sides
      • For slow cooker :- Place the tomato sauce, wine, mushrooms with water and any leftover filling  into the slow cooker insert or dutch oven. Mix and place the roast on top. set to cook on High for 4 hours or Slow for 8.
      • For dutch oven :- Preheat oven to 350 F.  Add wine into the slow cooker and bring to a boil, add the tomato sauce,  mushrooms with water,   add any leftover filling and  the roast.Cover with a lid and place into the oven. Bake for about 2 hours,  basting every 30 minutes.

      Bon Appetit!

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