Stuffed Roast Beef Steak with Herb-Garlic Stuffing & Tray-Baked Veg

Juicy roast beef rolled around a savoury stuffing, then roasted until blushing and tender, with caramelised vegetables cooked in the same oven for an easy Aussie-style feast.

Ingredients

• 700–900g beef steak suitable for rolling (butterflied; e.g., large rump/sirloin piece)
• 2 cups stuffing mix or fresh breadcrumbs (about 120g)
• 3 cloves garlic, finely grated or minced (pantry staple)
• 2 tbsp chopped fresh parsley (or 2 tsp dried mixed herbs)
• 1 tsp dried thyme or rosemary (or 1 tbsp fresh, chopped)
• 2 tbsp olive oil, plus extra for veg
• 2 tbsp butter (optional but excellent)
• 1/2–3/4 cup beef stock or water (as needed, for stuffing moisture)
• 1 1/2 tsp salt, divided
• 1 tsp black pepper, divided
• 400–500g pumpkin, cut into 4cm chunks
• 3 carrots, cut into thick batons
• 1 whole onion, peeled and cut into wedges (keep root end intact if possible)
• 2 medium potatoes, cut into 4cm chunks
• 1 medium sweet potato, cut into 4cm chunks
• 1 tsp smoked paprika (pantry staple)
• 1 tsp garlic powder or onion powder (optional pantry staple)

Method

• 1

  Step 1: Heat oven & prep tray

  Preheat oven to **200°C (180°C fan)**. Put a large roasting tray in the oven to heat (helps the veg start sizzling right away).

• 2

  Step 2: Make the stuffing

  In a bowl, mix **stuffing mix/breadcrumbs, garlic, parsley, thyme/rosemary, 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper**. Add **beef stock/water** a splash at a time until it’s **moist and clumpy** (not soggy). If using butter, melt it and stir through for extra richness.

• 3

  Step 3: Prepare the beef for rolling

  Lay the beef out flat. If it’s thick, **butterfly** it (slice horizontally, don’t cut all the way through) then open like a book. Pat dry. Season both sides with **1 tsp salt + 1/2 tsp pepper**.

• 4

  Step 4: Stuff, roll, tie

  Spread stuffing over the beef, leaving a **2cm border**. Roll up firmly (like a swiss roll). Tie with kitchen string at **3–4cm intervals** so it holds together. (No string? Use toothpicks, spaced along the seam.)

• 5

  Step 5: Sear for flavour

  Heat a large frying pan over high heat with a drizzle of oil. Sear the beef roll **all over** until **deeply browned**, about **2–3 minutes per side**. This is where the roast flavour comes from—don’t rush it.

• 6

  Step 6: Toss vegetables

  Carefully remove the hot tray from the oven. Add pumpkin, carrot, onion, potato, sweet potato. Drizzle with **2–3 tbsp olive oil**, sprinkle **1 tsp salt, 1/2 tsp pepper, smoked paprika**, and garlic/onion powder if using. Toss well, then spread out so veg is mostly in a single layer.

• 7

  Step 7: Roast everything

  Nestle the beef roll among the vegetables. Roast for **40–55 minutes**, turning veg once at the **25-minute** mark, until:

• 8

  Step 8: Rest, slice, serve

  Rest the beef **15 minutes** (crucial for juicy slices). Snip strings, slice into **2cm rounds**. Serve with the tray-baked veg and spoon over any pan/tray juices.

Tips

• **No thermometer?** Roast about **45 minutes** for a ~800g roll for medium-rare, then check by slicing a small end piece—centre should be **warm pink**.
• **Stuffing texture**: It should hold together when pinched. Too dry → add a little more stock. Too wet → add a handful more crumbs.
• **Even vegetable cooking**: Keep pieces a similar size; pumpkin can go slightly larger as it softens quickly.
• **Make-ahead**: Roll and tie the beef up to **24 hours ahead**, refrigerate, then sear and roast when ready.
• **Serving idea (Aussie-style)**: A simple pan gravy is great—but even just the **roasting tray juices** spooned over the slices is delicious.

Nutrition (per serving, estimate)