Preheat your oven to 325°F (163°C). Pound thin slices of boneless top round beef to about 1/8–1/4-inch thickness.

In a mixing bowl, combine minced garlic, chopped parsley, shredded cheese, breadcrumbs, salt, and pepper to create the filling.

Lay prosciutto on each beef slice, spoon filling on top, roll tightly, and secure with toothpicks.

Heat olive oil in a Dutch oven over medium-high heat and brown the beef rolls on all sides for about 2-3 minutes per side.

Deglaze the pot with dry red wine, scraping up any browned bits and allow to boil for 2-3 minutes.

Add beef broth, crushed tomatoes, sliced garlic, and Italian seasoning to create the braising liquid. Return beef rolls to the pot, submerged in the liquid.

Cover the pot with parchment paper and a lid, and braise in the oven for 1.5 to 2 hours, turning rolls halfway through.

For stovetop cooking, let the pot simmer on low for about 1.5 hours or use a slow cooker for 3-4 hours on high or 7-8 hours on low.

Transfer cooked beef rolls to a platter, tent with foil, and optionally thicken sauce with a flour slurry.

Adjust seasoning, garnish with fresh parsley and serve with pasta or polenta.