Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 4
Carbohydrates: 10g
Ingredients
- 6 thin slices boneless top round (about 2 pounds)
- 12 garlic cloves
- ½ cup parsley (flat-leaf parsley and additional for garnish)
- 1 cup parmesan (or Romano cheese, shredded; plus more for serving if desired)
- 12 prosciutto (thin slices)
- 2 tbsp olive oil
- 2 cups red dry wine
- 2 cups beef broth
- 1 can tomatoes (28 oz crushed; preferably a good imported Italian brand)
- 2 tsp Italian seasoning (dried)
- salt, pepper (to taste)
Instructions
- Cut top-round slices in half widthwise so that you have 12 equal pieces. Place the beef between two pieces of plastic wrap. Gently pound it to a ¼ - ⅛-inch thickness.
- Mince 4 cloves of garlic; slice the remaining 8 cloves.
- Combine minced garlic, parsley, cheese, salt, and black pepper in a small bowl. Place a prosciutto slice over the beef, then sprinkle the filling evenly over the prosciutto.
- Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down, in the pot and brown the seam side first to seal them. Cook, turning the meat occasionally, until each roll is nicely browned on all sides. Transfer it to a plate.
- Add the wine and the sliced garlic. Bring it to a boil, scraping up any browned bits. Add beef broth, tomatoes, and Italian seasoning. Put the beef rolls back in the pot and bring them back to a simmer.
- Cook, covered, on low heat for 1.5 hours, or until the beef is tender and easily pierced with a fork. Alternately, cook covered in a 325-degree oven for 1.5-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium, or 7-8 hours on low.
- Season with salt and black pepper to taste. Remove toothpicks and top with more grated cheese if desired.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 10g | Protein: 39g | Fat: 18g