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*Thin beef roundsteaks labeled for “bracciole” can be substituted
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**Equivalent of ready-made gravy may be substituted, but leave out the 1 1/4 cups water.
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Saute chopped onion, finely chopped mushrooms & carrots in the 1 tbs of butter in a skillet over medium-low heat.
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Combine bread crumbs, bacon, salt & pepper in a medium bowl. Add the sauteed vegetables, including the butter from the pan. Mix well.
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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.
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Place beef rolls in slow cooker, cover and cook on HI 3-4 hrs, LOW 6-8 hours.
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If using the brown gravy mix, at the end of the cook time–or whenever beef rolls are done–remove rolls from slow cooker.
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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.
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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.
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If there is reserved stuffing, reheat in a microwave on HI and serve beef rolls over the stuffing.
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Makes 6 beef rolls.
