Rich Italian Beef Roll Ups Recipes

Steps:

• Place the roast in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, green pepper, water and seasonings; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices; shred beef and return to the slow cooker. Serve on rolls.

Steps:

• In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
• Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
• Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
• Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
• Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
• Preheat the oven to 350°F (180°C).
• Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
• Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
• Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
• Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
• Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
• Enjoy!

Steps:

• Pound meat to tenderize. Sprinkle with salt and pepper. Cut into 3-in. to 4-in. squares. Combine the bread crumbs, cheese, celery and herbs. Place a heaping spoonful of crumb mixture on each meat square and roll up. Secure with string or a toothpick. Roll meat in remaining crumb mixture. , In a large skillet, brown roll-ups in oil on all sides. Pour spaghetti sauce over all; cover and simmer 1-1/2 hours or until meat is tender. Serve with pasta.