Stuffed Rolled Roast Beef with Sweet Onion Gravy

Serves 6 - 8


1 x 1.2 – 2 kg beef sirloin, rolled
250 ml (1 cup) spinach, blanched
3 ml (½ t) salt
3 ml (½ t) black pepper
3 ml (½ t) mixed spice
10 ml (2 t) fresh parsley, chopped
60 ml (¼ cup) currants
3 large onions, quartered
45 ml (3 T) Hulett’s SunSweet Brown Sugar
5 ml (1 t) salt
5 ml (1 t) black pepper
5 ml (1 t) mixed herbs
125 ml (½ cup) water

  1. Pre heat the oven to 180°C. 1 x Roasting pan with lid
  2. Untie the beef sirloin and lay it flat on a board, fat side down.
  3. Spread the blanched spinach evenly over the beef.
  4. Sprinkle the salt, pepper and mixed spice over the spinach and then sprinkle the parsley and currants evenly over the spinach.
  5. Roll up the beef sirloin and tie securely with string.
  6. Place the onions in the roasting pan and sprinkle the sugar over the onions.
  7. Lay the roast on top and sprinkle with the salt, pepper and mixed herbs.
  8. Add the water, cover the roasting pan with the lid and place in the oven to roast for +/- 3 hours.
  9. Remove from the oven and leave to rest for 10 minutes before carving.


  1. Pour the onion and juices from the roasting pan into a small saucepan.
  2. Mix the soup powder with a 125ml (½cup) of water, add to the saucepan and simmer while stirring to make the gravy.
  3. Serve with roast potatoes and vegetables of your choice.