Stuffed Meat Rolls
  • 4-6 thin slices beef round steaks or cube steaks
  • 2 cups gluten-free bread cubes--small dice (Bread made from Baking Free gluten-free All Purpose flour)
  • 4 slices bacon, crispy cooked, diced
  • ¼ cup finely diced onon
  • ¼ cup finely diced mushrooms
  • ¼ cup shredded carrots
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons melted butter
  • ¼ teaspoon dried thyme, crumbled
  • ¼ teaspoon dried rosemary, crumbled
  • 2 cups beef broth
  1. Prepare meat. Cubed steaks have already been tenderized and thinned. If using thin steaks, pound each piece on both sides until piece is about 9 inches long and 5 inches wide. The pounding thins and tenderizes the meat. Set aside.
  2. Saute the chopped onion, chopped mushrooms and carrots in 2 tablespoons butter until soft. Set aside.
  3. Combine the bread cubes, bacon, salt & pepper, and spices in a medium bowl. Stir in the sauteed vegetables including the butter from the pan. Mix well--stuffing should be on the dry side but flavorful.
  4. Place about ¼ cup stuffing across each steak and roll up from the narrow end. Secure the roll with a toothpick. If there is stuffing left over--refrigerate for another use or heat in microwave to serve along with rolls.
  5. Place all rolls in slow cooker--one level. Cover with broth and cook on high for 3-4 hours or low for 6-8 hours. When rolls are done cooking, remove from slow cooker and set on serving dish. If serving with gravy, follow manufacturer's directions to make gravy mix but using broth from slow cooker instead of water. Remove the fat from the broth before making the gravy. Serve 1 roll per person with gravy spooned over rolls or along side.
Recipe by Baking Free at