Beef Roll Ups


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Small potatoes are slow-cooked inside of a moist and flavorful beef roll.

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  • 1 1.5 pounds bottom round beef steak cut
  • 10-15 petite Potatoes
  • 2 Large White Onions
  • 8 cloves of Garlic chopped
  • 2 Tbs. Margarine
  • 1/4 C. Olive oil
  • 3 Tbs. Soy Sauce
  • 3 Tbs. Worcestershire sauce
  • 3 C. Beef Broth
  • 1 package baby carrots
  • 2 tsp. Onion Powder
  • 1 tsp. Black Pepper
  • 1 tsp. Kosher Salt
  • 1/2 tsp. thyme
  • long toothpicks

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In large skillet, mix margarine, oil, 1 diced onion, and chopped garlic cloves. Brown the mixture, watching not to burn and turn heat off. Take meat mallet and pound meat flat.  Place potato at one end. You may need to cut in half with a few pieces chopped onion. Roll potato in meat, and secure using long tooth picks. Place toothpick from meat flap though potato. Turn heat back on onion mixture and brown beef rolls in mixture.  Then, place them in the crock pot, lining them up and stacked two rows.  Pour in the onion mixture, the rest of the potatoes, carrots, and remaining ingredients. Cook on low for 8 to 10 hours. Remove beef roll ups, carrots, and potatoes. Place on serving tray.  Take 3 C. of broth, heat in sauce pan, and add 1 cup water with 2 Tbs. cornstarch mixed into broth. Heat until thick and serve on side.

Michele Zegel, Lakeland, FL

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