Mozzarella and Vegetable Stuffed Beef Roast







A recipe allowed in a / / diet.

For this amazing dish, you’ll need to use some of your dexterity. Between frying and baking, you’ll turn a beef chuck inside out, then fill it with goodies. A cheesy and moist filling, richly flavored and interestingly textured by the veggies.

Nutritional Chart

Calories: 363 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 37 g
  • 21 g
  • 7 g

Ingredients Needed for Mozzarella and Vegetable Stuffed Beef Roast

For the beef:

2 tablespoons of olive oil
2 pounds of beef chuck

For the filling:

3 ounces of low moisture mozzarella, cubed
1 medium red bell pepper, diced
1 medium onion, diced
1 spring onion, chopped
1 tablespoon dried oregano
½ tablespoon olive oil
3 tablespoons of balsamic vinegar for glazing

How to Make Mozzarella and Vegetable Stuffed Beef Roast

  1. For the beef:Heat 1 tablespoon of olive oil in a skillet over medium heat then add the beef chuck.
  2. Cook on one side until browned, or for 2-3 minutes. Flip it, drizzle with the other tablespoon of olive oil, and fry for 2-3 minutes more.
  3. Transfer the fried beef on the work surface. Cut off one of the chuck’s ends.
  4. Make a deep and wide incision inside it, taking care not to cut through or pierce the meat “bag” thus formed. Turn the meat “bag” inside out.
  5. For the filling:Add the mozzarella, bell pepper, onion, spring onion, dried oregano, and olive oil to a bowl. Season with salt and pepper and mix.
  6. Fill the meat “bag” with the vegetable and cheese mixture. Seal it using paddle skewers.
  7. Heat a skillet over medium heat, transfer the meat, and fry it for 2 minutes on each side.
  8. Transfer to the oven and bake for 15 minutes at 360⁰F/180⁰C.
  9. Before cutting and serving, glaze it with balsamic vinegar.

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