Ingredients

The following ingredients have 12 Servings
  • 3 pounds beef chuck
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 large onion sliced into thick slices
  • 6 tablespoons tomato paste
  • ½ cup bold red wine such as merlot
  • 1 14.5-oz can crushed tomatoes
  • 1 teaspoon dry basil
  • 1 teaspoon dry oregano
  • 2 cups beef stock or broth
  • 2 cups leftover mashed potatoes*
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • Flour for rolling the roll-ups
  • 3 cups crushed tomatoes
  • 12 slices provolone cheese
  • 3 cups shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese

Instruction

  • Preheat oven to 350 degrees F.
  • Salt and pepper all sides of the beef.
  • In a medium heavy bottomed Dutch oven over medium high heat, add oil and sear the beef on all sides, about two minutes per side.
  • Remove beef and add onions and cook two minutes.
  • Add tomato paste and cook for another two minutes.
  • Add the wine, deglaze then add the crushed tomatoes, dry basil, dry oregano and stock.
  • Nestle the beef back in, cover and cook 1 ½ hours. Turn beef over in the pot, cover and cook another 1 ½ hours.
  • With two forks, shred beef into the liquid. Set shredded beef aside or if making a day ahead, refrigerate.
  • Make the rollups by mixing the mashed potatoes, flour and salt to form a dough.
  • Roll into a log and cut into 12 pieces. Roll each piece into a ball.
  • Flour your counter and roll the dough balls into a 7” circle with a rolling pin. They are easy to roll so I just rolled as I cooked.
  • Heat a medium to large nonstick saute pan over medium and once hot, lay out one rollup and cook for 1-2 minutes per side. Have another one rolled and ready and remove the first one and replace with a new one. Repeat for all 12, wiping the pan of any flour a few times during the cooking process. If using right away, loosely cover with plastic and set aside. If making ahead, stack on a plate, cover with plastic and refrigerate.
  • When ready to assemble, preheat oven to 350 degrees F and line a sheet tray with parchment paper. Cover the parchment with about a cup of the crushed tomatoes.
  • Lay out the 12 rollups on your counter and cover each with a slice of provolone cheese (cut the slice in half and lay the two halves end to end to cover to the edges).
  • Heat the filling in the microwave if cold and divide the filling equally between the 12 rollups, about ½ cup or more each.
  • Roll each tight and line up on the sheet tray, seam down.
  • Spread the remaining two cups of crushed tomatoes over the tops of each.
  • Divide the shredded mozzarella evenly over the tops of each.
  • Sprinkle the tops with the Parmesan cheese and bake for 20 minutes.
  • Place under the broiler until browned and serve.