The word “roll” came to us from France (from Fr. Rouler – roll). And, although in Russia this name is used both for meat and for sweet dishes, in the original recipe originally from Europe roll It was prepared from meat. With proper dexterity in cutting meat it the dish does not cause cooking problems, but thanks the slow-cooked beef turns out to be surprisingly tender and soaked in aromas of vegetables and cheeses. Share with friends: 
Time: 7 hours 30 min. Difficulty: easy. Recipes use volumetric containers of 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 340 gr tomato paste
- 800 gr. San Marzano whole canned tomatoes, knead manually
- 0.5 tsp red pepper flakes
- 0.5 tsp Sahara
- 1 small bunch of basil, cut off the leaves (about 10 leaves)
- 1 piece (0.7-0.8 kg) of beef flank
- 1 and 2/3 Art. (170 – 200 gr.) Grated Provolone cheese
- 3 small cloves of garlic, chop finely
- 1 tbsp. panko breadcrumbs
- 0.5 tbsp. (about 55 gr.) grated pecorino romano cheese
- 1/3 Art. golden raisins
- 1/4 Art. pine nuts or chopped walnuts
- 1 tbsp. fresh parsley
- Polenta, for serving
Recipes with similar ingredients: tomato paste, tomatoes San Marzano, red pepper flakes, sugar, basil, beef, cheese provolone, garlic, panko breadcrumbs, pecorino romano cheese, raisins, pine nuts, walnuts, parsley, polenta
Recipe preparation:
- In a 5.5 liter slow cooker, mix 2 tbsp. hot water with tomato paste. Add canned tomatoes, flakes of red pepper, sugar and basil, mix to combine. Close cover and cook in high mode while preparing the meat.
- Butterfly-style steak: cut beef into horizontally without touching one long edge so that the steak can was to open like a book, like the wings of a butterfly. Put meat between two cuts of cling film and beat to a thickness of 6 mm. Remove the film; salt and pepper the meat. Sprinkle evenly raw beef wire, scatter garlic on top, sprinkle breadcrumbs, pecorino cheese, raisins, pine nuts and parsley.
- Moving along a short edge tightly roll the meat into a roll. Tie in several places with twine. Shift to slow cooker; switch the device to low mode, close cover and cook for 7 hours
- Put the meat on a cutting board and leave for 5 minutes. Remove twine and cut into 2.5 cm slices. Serve the beef roll with polenta; pour plenty of sauce from slow cookers.
