Tender Beef Rolls (Print Version)

# Ingredients:

01 - 6 skinny cuts of boneless top round (roughly 2 pounds), sliced between 1/8 to 1/4-inch thick.
02 - 12 big garlic cloves.
03 - 1/2 cup finely diced Italian parsley (about 1 small bunch), extra for topping.
04 - 1 cup grated Parmesan or Romano cheese, additional for table serving.
05 - 2 tablespoons flavored dry breadcrumbs.
06 - Salt and coarse ground black pepper as needed.
07 - 12 skinny slices prosciutto.
08 - 2 tablespoons olive oil.
09 - 2 cups dry red wine.
10 - 2 cups beef broth.
11 - 1 can (28-ounce) crushed tomatoes, ideally a premium imported Italian variety.
12 - 2 teaspoons dried Italian seasoning.
13 - 2 tablespoons all-purpose flour.
14 - Tiny bit of sugar if necessary.

# Instructions:

01 - Set your oven to 325 degrees F before you start cooking.
02 - Slice the top-round pieces in half across the width for 12 similar portions. Lay them flat on your board.
03 - Softly flatten each beef slice to 1/4 to 1/8-inch thickness, with a plastic bag over the meat for protection.
04 - Finely chop 4 garlic cloves; thinly cut the other 8 cloves.
05 - Combine the chopped garlic, parsley, cheese, breadcrumbs, salt, and black pepper in a small container.
06 - Top each beef slice with a prosciutto piece, then add 2-3 tablespoons of the mixture over the prosciutto.
07 - Fold the beef into a tube shape, tucking edges in to keep filling inside, and fasten with toothpicks.
08 - Warm olive oil in a Dutch oven over medium-high heat. Cook beef rolls in groups until brown on all sides.
09 - Add wine to the pot, let it bubble while scraping off all tasty bits from the bottom. Let it bubble 2-3 minutes to condense.
10 - Pour in beef broth, crushed tomatoes, sliced garlic, and Italian seasoning. Put rolls back in and bring to a gentle bubble.
11 - FOR OVEN: Cover with wet parchment or foil, put the lid on, and bake 1.5-2 hours, flipping rolls halfway through.
12 - FOR STOVETOP: Cover and cook on low for about 1.5 hours, turning now and then.
13 - FOR SLOW COOKER: Cook on high 3-4 hours, medium 5-6 hours, or low 7-8 hours.
14 - Take the rolls out onto a plate, cover with foil to stay warm, and pull out the toothpicks.
15 - Mix flour with some hot liquid from the pot to make a paste. Stir into the sauce and cook until it gets thicker.
16 - Add salt, pepper, and a touch of sugar to the sauce if needed. Pour over the beef rolls and sprinkle with fresh parsley.

# Notes:

01 - You'll save a few bucks using American prosciutto instead of imported.
02 - Don't drink? Just swap the wine for more beef broth and a splash of balsamic vinegar.
03 - For super tender meat, make sure you trap the steam with foil or parchment during cooking.
04 - Want to prep early? Brown your rolls then pop them in the fridge or freezer for later.

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