Slow Cooker Stuffed Beef Rolls


  • 6 large beef round cube steaks*
  • 2 cups thickly sliced fresh mushrooms


  • 2 cups soft bread crumbs
  • 4 slices crisp-cooked bacon diced
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped mushrooms
  • 1/4 cup grated carrots
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tbs butter


  • 2 pkgs brown gravy mix
  • 1 1/4 cups water


  • *Thin beef roundsteaks labeled for “bracciole” can be substituted
  • **Equivalent of ready-made gravy may be substituted, but leave out the 1 1/4 cups water.
  • Saute chopped onion, finely chopped mushrooms & carrots in the 1 tbs of butter in a skillet over medium-low heat.
  • Combine bread crumbs, bacon, salt & pepper in a medium bowl. Add the sauteed vegetables, including the butter from the pan. Mix well.
  • Place about 1/4 cup of stuffing on each cube steak and roll up from the narrow end, securing with a toothpick if desired. If there is stuffing left over, cover and set aside.
  • Place beef rolls in slow cooker, cover and cook on HI 3-4 hrs, LOW 6-8 hours.
  • If using the brown gravy mix, at the end of the cook time–or whenever beef rolls are done–remove rolls from slow cooker.
  • Mix the brown gravy mix with the water in a small bowl or measuring cup, making sure there’s no lumps. Turn the slow cooker to HI and add the thickly-sliced mushrooms and gravy/water mixture. Stir until thickened and replace the beef rolls in the cooker, cover and cook for 15 more minutes.
  • If using ready-prepared gravy, simply pour it over the beef rolls, cover the crock pot, set it to HI and cook for 15 minutes or until gravy is heated.
  • If there is reserved stuffing, reheat in a microwave on HI and serve beef rolls over the stuffing.
  • Makes 6 beef rolls.

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