Try this Slow-cooked Beef Rolls recipe, or contribute your own.
- Carbohydrate 1264.73398609704 g
- Cholesterol 4137.70305254113 mg
- Fat 1036.68186982344 g
- Fiber 9.97789252622926 g
- Protein 1046.42983244509 g
- Saturated Fat 596.711363965892 g
- Serving Size 1 1 Serving (13885g)
- Sodium 17413.0281126063 mg
- Sugar 1254.75609357081 g
- Trans Fat 64.2611379405923 g
- Calories 18443 calories
Step-by-step
- Spread each steak with dijon mustard and lay a slice of bacon on top. Roll up and place in large zipper bag.
- Mix in a medium bowl with lid.
- Place steak rolls in slow cooker.
- Pour sauce over and cook on low for 6 hours. The longer it cooks, the better it gets. The sauce can be used for a gravy. It is not super thick but has good flavor.
Evaluating Texture Without a Probe Thermometer
When working with tough cuts like round steak, relying on gadgets often fails because connective tissue breaks down according to time rather than internal temperature. Because round steak comes from the heavily exercised rear leg, it demands extended low-temperature moisture to dissolve tough collagen into gelatin. Instead of probing for degrees, test doneness by pressing a fork into the rolled meat; if it yields with zero resistance and pulls apart effortlessly, the connective tissue has fully converted. Letting the meat rest undisturbed for fifteen minutes before serving allows the muscle fibers to relax and reabsorb moisture that would otherwise escape onto the plate.
Managing Leftover Braises Safely
Leftover braised beef keeps safely in an airtight container in the refrigerator for up to four days. As the cooking liquid cools, the rendered fats and natural gelatins solidify into a rich stock that protects the meat from drying out during storage. Reheating works best over low heat on the stovetop with a splash of water to loosen the thickened sauce.
