ITALIAN BEEF ROLL UPS
This dish is even more delicious reheated!
- ½ teaspoon freshly ground black pepper
- ½ cup bold red wine such as merlot
- 1 large onion sliced into thick slices
- 2 tablespoons extra virgin olive oil
- 1 14.5-oz can crushed tomatoes
- 6 tablespoons tomato paste
- 2 cups beef stock or broth
- 1 teaspoon dry oregano
- 1 teaspoon Kosher salt
- 3 pounds beef chuck
- 1 teaspoon dry basil
- 2 cups all-purpose flour
- 2 cups leftover mashed potatoes
- 1 teaspoon kosher salt
- 3 cups shredded mozzarella cheese
- 3 cups crushed tomatoes
- ½ cup freshly grated Parmesan cheese
- Flour for rolling the roll-ups
- 12 slices provolone cheese
- Preheat oven to 350 degrees F.
- Salt and pepper all sides of the beef.
- In a medium heavy bottomed Dutch oven over medium high heat, add oil and sear the beef on all sides, about two minutes per side.
- Remove beef and add onions and cook two minutes.
- Add tomato paste and cook for another two minutes.
- Add the wine, deglaze then add the crushed tomatoes, dry basil, dry oregano and stock.
- Nestle the beef back in, cover and cook 1 ½ hours. Turn beef over in the pot, cover and cook another 1 ½ hours.
- With two forks, shred beef into the liquid. Set shredded beef aside or if making a day ahead, refrigerate.
- Make the rollups by mixing the mashed potatoes, flour and salt to form a dough.
- Roll into a log and cut into 12 pieces. Roll each piece into a ball.
- Flour your counter and roll the dough balls into a 7” circle with a rolling pin. They are easy to roll so I just rolled as I cooked.
- Heat a medium to large nonstick saute pan over medium and once hot, lay out one rollup and cook for 1-2 minutes per side. Have another one rolled and ready and remove the first one and replace with a new one. Repeat for all 12, wiping the pan of any flour a few times during the cooking process. If using right away, loosely cover with plastic and set aside. If making ahead, stack on a plate, cover with plastic and refrigerate.
- When ready to assemble, preheat oven to 350 degrees F and line a sheet tray with parchment paper. Cover the parchment with about a cup of the crushed tomatoes.
- Lay out the 12 rollups on your counter and cover each with a slice of provolone cheese (cut the slice in half and lay the two halves end to end to cover to the edges).
- Heat the filling in the microwave if cold and divide the filling equally between the 12 rollups, about ½ cup or more each.
- Roll each tight and line up on the sheet tray, seam down.
- Spread the remaining two cups of crushed tomatoes over the tops of each.
- Divide the shredded mozzarella evenly over the tops of each.
- Sprinkle the tops with the Parmesan cheese and bake for 20 minutes.
- Place under the broiler until browned and serve. Enjoy your dinner!