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Beef Roulade with peppers, onions and cheese on a cutting board.
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Beef Roulade

Beef Roulade is a delicious roast beef stuffed with onions, peppers and cheese. A flavorful meal perfect for holidays and special occasions.
Prep Time15 minutes
Cook Time2 hours
Course: Beef
Cuisine: American
Keyword: apple cider roast beef, Eye of round roast, holiday roast dinner
Servings: 6
Calories: 450kcal

Ingredients

  • 3 pound Eye of Round Roast
  • 3 tablespoons olive oil
  • 3 tablespoons Out Grilling Sweet BBQ Rub or Best Dry Rub Seasoning
  • 1 onion medium sized, sliced thin
  • 1 bell pepper red or green, sliced thin
  • 4 slices pepper jack cheese or colby-jack

Instructions

  • Prepare a grill fire to 275°.
  • Butterfly Roast: Place roast on a cutting board. Using a sharp knife make a cut about 1/2 inch from the bottom slicing the entire length of the roast. Continue cutting, slicing rather than sawing, lifting the edge of the meat as you unfold the roast until it is separated and flat.
  • Cover the roast with parchment paper and use a meat mallet to make the roast an even thickness.
  • Slice onion and bell pepper into thin slices.
  • Drizzle olive oil over the roast and sprinkle with rub.
  • Top with cheese slices.
  • Cover with peppers and onions.
  • Roll the roast up and place seam side down. Tie with butcher twine.
  • Brush the outside of the roast with olive oil and season with bbq rub.
  • Place onto a grill over indirect fire using hickory for smoke flavor. Cook with the grill closed.
  • Cook until roast reaches 140° using a digital meat thermometer, total cooking time depend on the size of your roast. We cooked this roast about 2 hours.
  • Remove from grill and allow roast to rest for 10 minutes.
  • Slice into rounds and serve immediately.

Notes

  • Storage: Store leftover beef roulades in an airtight container in the refrigerator for 2-3 days.
  • Reheat: Cook in a skillet coated in olive oil over medium heat, turning after a few minutes to heat from both sides.
  • Variations: Vegetables can be sautéed before adding to the roast. Add any vegetables that you have on hand. Mushrooms or zucchini would make great additions.

Nutrition

Calories: 450kcal | Carbohydrates: 4g | Protein: 54g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 153mg | Sodium: 213mg | Potassium: 867mg | Fiber: 1g | Sugar: 2g | Vitamin A: 782IU | Vitamin C: 27mg | Calcium: 173mg | Iron: 6mg