Easy Beef Roll

Photo: Zomppa

Ingredients

kilograms round steak

3 stalks of Celery

8 slices of Pancetta (you can use bacon instead)

3 branchs of Rosemary

4 Garlic cloves (sliced note too finely)

Vegetable bouillon

Black pepper

Olive oil

Kitchen string

You can use leeks instead of the Celery

1 small onion sliced/diced optional

Preparation

Ask the butcher to butterfly the steak and ask him to remove excess fat.

Wash all ingredients including the meat.

Chop up the celery not too finely and leave to cook slowly in a little olive oil till well done. Leave to cool.

Preheat your oven to 325F

Lie the butterflied steak face down and make small slivers with a sharp knife, put the garlic into these slivers and some rosemary also if you wish (You can do this on both side of the steak.

Sprinkle some olive oil ,some black pepper and a little bouillon on the side of the meat you will stuff.

Spread 8 slices of Pancetta out on the meat, and then spread on top of this the cooked celery (onion) mixture that you have left to cool aside. Then sprinkle a little more bouillon black pepper and some rosemary. Add any left over garlic and sprinkle some olive oil.

Roll the steak over and use the kitchen string to hold the meat together. And do not hesitate to sprinkle some more olive oil all over the roll.

When you are done with tying the roll together with the string, take a branch of Rosemary and slide this in between the string.

Leave the roll to sit for about 5 minutes as you warm your skillet.

Poor a little olive in your skillet and start cooking your roll on all sides on 6 (The goal is to start the cooking process)

Poor some olive oil into a deep non-stick oven dish and put your beef roll into it and cook on 325F for 3-4hrs.

Do not hesitate to check every 30 minutes to an hour.

When cooked leave to cool, then slice and serve as desired.