BEEF AND PROSCIUTTO ROAST
- 750-g Angus beef shoulder roast
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 slices prosciutto
- 1/2 cup chopped flat leaf parsley
- 1 tbsp chopped fresh sage
- 1 tbsp chopped chives
- 3 tbsp olive oil, divided
Adapted from WALMARTLIVEBETTER.CA
Preheat oven to 350F. Untie the roast and divide lengthwise into 2 equal portions. Season the inside of the roast with 1/8 tsp salt and 1/8 tsp pepper. Layer prosciutto over one half of the roast.
Stir parsley with sage, chives and 1 tbsp oil in a medium bowl. Spread herb mixture over the prosciutto. Place remaining side of roast on top of herbs to sandwich the pieces of beef together. Tie beef together at 6 equal points along the roast. Rub roast with 1 tbsp oil and season with remaining salt and pepper.
Heat remaining 1 tbsp oil in an oven-proof skillet over medium-high heat. Add roast and sear until beef is dark golden brown, about 3 min per side. Transfer skillet to centre of oven and bake until a thermometer inserted into the thickest part of the roast reads 155F for medium doneness, 40 to 45 min. Remove roast from oven and let sit for 10 min before slicing.