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
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.
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*Russet potatoes work best for this recipe. Mashed potatoes made with waxy potatoes such as New Potatoes, may produce mixed results when mixed with flour and salt.