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This oven baked 5-ingredient church cookbook beef roll ups recipe is exactly the kind of dish you’d expect to find tucked into the stained pages of a ladies’ auxiliary cookbook. It’s practical, budget-friendly, and deeply comforting—thin slices of beef wrapped around a simple boxed stuffing, baked until the tops are golden and the pan is full of savory juices. My mother’s copy is splattered and soft at the edges, and this particular recipe was circled with the note: “Disappeared at Easter.” It’s the kind of make-ahead friendly main that feels special enough for a holiday table, but simple enough for a cozy Sunday dinner.
Serve these beef roll ups straight from the glass baking dish with a big spoonful of the pan juices over the top. They’re lovely alongside buttery mashed potatoes or egg noodles to catch the extra gravy-like drippings. Add a bright green vegetable—steamed green beans, roasted asparagus, or a simple tossed salad—to balance the richness. If you’re making this for a holiday meal, round it out with soft dinner rolls and something tangy like pickled beets or a vinegar-based slaw to cut through the savory, stuffing-filled beef.
Oven Baked 5-Ingredient Church Cookbook Beef Roll Ups
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Servings: 6
Ingredients
1 1/2 pounds thin-sliced beef round steak or top round (about 8–10 slices, 1/4 inch thick)
1 (6-ounce) box seasoned stuffing mix (such as herb-flavored)
1 1/2 cups low-sodium beef broth, divided
1 (10.5-ounce) can condensed cream of mushroom soup
2 tablespoons unsalted butter, melted (plus extra for greasing the dish)
Ingredients for beef roll ups arranged on a countertop
Ingredients for beef roll ups arranged on a countertop
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish with a little butter so the roll ups don’t stick.
Prepare the stuffing: In a medium bowl, combine the dry seasoned stuffing mix with 1 cup of the beef broth and the melted butter. Stir until the liquid is absorbed and the stuffing is just moistened. It should be soft enough to press together but not soupy; add a splash more broth only if it seems dry.
Lay the beef slices out on a cutting board or clean work surface. If any pieces are very thick or uneven, gently pound them with a meat mallet (or the bottom of a heavy pan) between pieces of plastic wrap until about 1/4 inch thick so they roll easily and cook evenly.
Divide the stuffing mixture evenly among the beef slices, placing a small log or mound of stuffing near one short end of each piece. Leave a small border at the edges so the stuffing doesn’t squeeze out as you roll.
Starting at the end with the stuffing, roll each beef slice up snugly around the stuffing, tucking in the sides a bit as you go. Secure each roll with 1–2 toothpicks inserted crosswise so they hold together during baking.
Arrange the beef roll ups seam-side down in a single layer in the prepared glass baking dish. Nestle them fairly close together; this helps keep the stuffing moist and encourages a nice pool of pan juices.
In a small bowl, whisk together the condensed cream of mushroom soup with the remaining 1/2 cup beef broth until fairly smooth. Pour this mixture evenly over and around the beef roll ups, letting it run down between them to create the base for the pan sauce.
Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes. This covered time allows the beef to braise gently and the stuffing to finish hydrating in the savory sauce.
Remove the foil and continue baking, uncovered, for 20–25 minutes more, or until the beef is tender, the tops of the roll ups are lightly golden, and the sauce is bubbling and slightly thickened. If any toothpicks are very exposed, you can gently turn them so they don’t scorch.
Let the beef roll ups rest for about 5–10 minutes after coming out of the oven. Carefully remove the toothpicks before serving. Spoon some of the pan juices over each portion and serve warm.
Variations & Tips
Because this recipe relies on thin-sliced beef and a moist stuffing, a few small changes can give it a different personality while keeping that church-cookbook comfort. For a different flavor profile, try using a cornbread stuffing mix or a chicken-flavored stuffing instead of herb. You can also stir a handful of finely chopped sautéed onions or celery into the prepared stuffing if you don’t mind adding an extra step beyond the base five ingredients. If you prefer a creamier sauce, use 1 3/4 cups broth total and stir 1–2 tablespoons of sour cream into the soup mixture before pouring it over the rolls.
For a lighter option, very thinly sliced turkey cutlets or pork loin can stand in for the beef; just be sure to reduce the covered baking time by about 10 minutes, as leaner meats cook faster and can dry out if overbaked. If sodium is a concern, choose low-sodium broth and a reduced-sodium stuffing mix, and taste the pan juices before adding any extra salt at the table.
Food safety tips: Keep the raw beef refrigerated until just before assembling the roll ups, and don’t let it sit out at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Use a separate cutting board and knife for the raw meat, and wash your hands, utensils, and surfaces thoroughly with hot soapy water before handling the stuffing or baked dish. Bake the roll ups until the beef is fully cooked and tender; if you’re using a thermometer, the internal temperature in the center of a roll should reach at least 145°F, and letting them rest briefly helps the juices redistribute. Leftovers should be cooled, covered, and refrigerated within 2 hours, then reheated until piping hot before serving.
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