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Beef and Broccoli Rice | Beef Roll-Ups | Beef Stroganoff | Beef Taco Bake | Beefy Chili Mac | Chicken Fried Steak w/Gravy | Country-Style Pot Roast 'n' Gravy | Crescent Topped Beef Pot Pie | Enchiladas | Goulash | Hot Dish | Italian Steak | Macaroni, Tomatoes and Hamburger | Meatloaf | Pot Roast | Soy Marinated Chuck Roast w/Sesame | Steak and Potatoes w/gravy | Stuffed Peppers | Swiss Steak | Tangy Grilled Kabobs

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Beef Entrees
Beef Roll-Ups

 
These can be made ahead of time and frozen before dusting with flour.  Then take out as many as you need and proceed with the recipe.  Marian has also used chopped broccoli as filling, also stove top dressing, so just use your imagination here.

1-1/2 to 2 lbs. rump roast
1/4 cup flour
2 tablespoons olive oil
1 tablespoon tomato paste
1 cup red wine or beef broth
1/2 teaspoon rosemary (optional)
Rosemary sprigs, for garnish (optional)
 
 
Spinach Filling
 
1 teaspoon minced garlic
1 pkg. frozen, chopped spinach, thawed and squeezed
1 cup fresh bread crumbs
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon dried thyme leaves
 
Cut roast into 1/4-inch slices.  Pound each slice to 1/8-inch thickness.  In a bowl, combine the spinach filling ingredients.  Spread a thin layer of filling on each slice of meat.  Roll up and fasten with toothpick or tie with string.  Dredge each roll in flour.
 
Heat oil in heavy skillet.  Brown meat on all sides.  Mix tomato paste with wine or broth and add to skillet.  Sprinkle with rosemary, if used.  Cover.  Simmer for 30 minutes or until tender.  Baste occasionally or turn rolls.  Remove to a serving platter.  Spoon sauce over.