How To make Crockpot Beef Roll Ups
Ingredients
2
pound
beef round
1 1/2
pound
bacon
2
teaspoon
oil
1
each
onion soup mix package
2
cup
water
2
teaspoon
cornstarch
1/2
cup
water
Directions:
Cut round 1/2 inch thick. Trim separable fat and remove bone. Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan. Remove roll-ups to crockpot. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook until done. Remove roll-ups to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth. Add to liquid from crockpot and simmer, stirring constantly, 3-4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes.
How To make Crockpot Beef Roll Ups's Videos
Traditional German Beef Rolls Rouladen - Authentic Beef Roll Ups
Today I have for you only one recipe: Traditional German Rouladen in Englisch. German braised beef rolls are one of those dishes that Grandmother's cooked and here in Germany those are considered comfort food. Those German beef roll ups are stuffed with onions, bacon, pickled cucumber as well as salt and pepper. So if you wonder how to make german rouladen with a lot of gravy from scratch please watch this video!
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Easy Lasagna Roll Ups With Meat - Make Ahead | Freezer Friendly
These make-ahead Lasagna Roll Ups combine best of classic Lasagna but they much easier to serve, bake faster, freezer-friendly and can be enjoyed right away – no resting time required!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
LASAGNA ROLL UPS INGREDIENTS:
►12 lasagna noodles cooked to package instructions
►16 oz ground beef 85% lean
►24 oz marinara sauce
►1/2 cup diced onion
►3 garlic cloves minced
►1 tsp sea salt or to taste for red sauce
►1/2 tsp black pepper or to taste
►1/2 tsp dried oregano
►15 oz ricotta cheese
►1 large egg
►1/4 cup parmesan cheese shredded
►3 cups mozzarella cheese shredded, divided
►1/4 cup parsley chopped, plus more to garnish
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Stuffed Beef Roll Ups
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Stuffed Beef Roll Ups
This is one of those comfort dishes that takes a bit of time to put together, but in the end, it is so rewarding. Stuffed Beef Roll Ups can be done in the oven, on top of the stove or in the slow cooker. Let me know what you think about this version and y'all enjoy.
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Ingredients:
4 cube steaks about 1/8 inch thick
1 cup finely diced carrots
1 cup finely diced potatoes
1/2 cup chopped onion
2 tablespoons butter
1 can cream of mushroom soup
2 tablespoons chopped parsley
1/2 teaspoon dill (optional)
2 tablespoons shortening
1 medium size can diced tomatoes
1/2 cup white wine (optional)
In a saucepan, sauté onions and carrots for 2-3 minutes.
Add Potatoes, 1/2 can of the soup, parsley and the dill.
Cut round steak in 4-5 pieces and pound to flatten.
Place stuffing in center of meat and roll up. Tuck in rolled up ends and skewer with toothpicks
Brown the rollups on all sides with a bit of shortening. Remove excess fat and pour in soup, dill tomatoes and remaining stuffing.
Settle the roll-ups into the mixture, and cover. Cook for 1 hour on stove top or oven at 350°F
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Ideas of what I use:
Greg Kantner / Greg's Kitchen
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SIX Ingredient Crockpot Italian Beef! | The Recipe Rebel
Easy shredded Italian Beef made in the crockpot, just SIX ingredients and loaded with flavor! Includes Instant Pot method in post. (MORE BELOW)
INGREDIENTS:
3-4 lb beef roast (chuck, blade or round recommended)
1 teaspoon salt
1/4 teaspoon black pepper
1 package Italian dressing mix or garlic herb seasoning
2 cups low sodium beef broth
1 jar pepperoncini peppers with juice*
12 sub or hoagie rolls
12 slices provolone, havarti or mozzarella cheese
INSTRUCTIONS:
Place roast in a 4-6 quart crockpot. Season all over with salt, pepper and Italian dressing mix.
Pour beef broth and 3/4 cup brine from the jar of pepperoncinis into the bottom of the crockpot. Add 1/2 cup sliced pepperoncini peppers on top. (*For less spice, use only the brine and no peppers)
Cook on low for 10-11 hours until fall apart tender (if you want it to cook more quickly, cut into 3-4 smaller pieces and cook for 8 hours).
Shred beef in juices and serve on buns with cheese and additional pickled pepperoncinis as desired.
PRINTABLE RECIPE & NUTRITION INFO:
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4 QUART CROCKPOT:
EASY BEEF CROCKPOT RECIPES | SLOW COOKER FAMILY DINNER IDEAS | FRUGAL FIT MOM
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