Menu Enter a recipe name, ingredient, keyword...



Google Ads
Rate this recipe 4.6/5 (12 Votes)


  • 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
  • Directions
  • Advertisement




Step 1

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.


You'll also love

Review this recipe

Hearty Beef Chili Texas-Style Smoked Brisket