A delicious recipe for slow-cooked beef rolls filled with onions and garlic, served with a rich onion gravy.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:6-8 hours
Total Time:7-8.5 hours
Yield:4-6 servings 1x
Category:Main Course
Method:Slow Cooking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lbs (900 g) thinly sliced beef round steak
1 large onion, thinly sliced
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp onion powder
2 tbsp vegetable oil
2 tbsp all-purpose flour
1 tbsp Worcestershire sauce
2 cups beef broth
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried thyme
1 tsp garlic powder
2 tbsp cornstarch
2 tbsp cold water
Salt and black pepper, to taste
Instructions
Prepare the Beef: Lay the beef slices on a cutting board. Gently pound them to an even thickness. Season both sides with salt, pepper, paprika, and onion powder.
Make the Rolls: Place a few thin onion slices and a little minced garlic on each piece of beef. Roll tightly and secure with toothpicks. Lightly dust the outside with flour.
Brown the Beef: Heat vegetable oil in a skillet over medium-high heat. Sear the beef rolls for 2–3 minutes per side until nicely browned. They do not need to be fully cooked.
Prepare the Gravy: In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, tomato paste, thyme, and garlic powder.
Assemble in the Slow Cooker: Place any remaining sliced onions at the bottom of the slow cooker. Arrange the browned beef rolls on top and pour the gravy mixture over them.
Slow Cook: Cover and cook until the beef is fork-tender: LOW: 6–8 hours, HIGH: 3–4 hours.
Thicken the Gravy: Mix cornstarch and cold water until smooth. Stir into the hot gravy during the final 20–30 minutes of cooking. Cover and cook on HIGH until the sauce becomes thick and glossy.
Serve: Carefully remove the toothpicks. Spoon the rich onion gravy over the beef rolls and serve warm with creamy mashed potatoes, steamed rice, or buttered noodles.
Notes
For a richer flavor, consider adding mushrooms to the gravy.
Leftovers can be stored in the refrigerator for up to 3 days.
This dish pairs well with a side of green vegetables.