Butterfly the beef round, on a cutting board and season with salt and pepper. Combine diced onions, garlic, dry basil, dry oregano and layer on top of meat. Sprinkle with Parmesan and roll the beef to enclose the filling and secure with twine. Heat 2 tablespoons on the oregano oil in Dutch oven over medium heat and brown the beef on all sides. Collect any of the stuffing mixture that is left on the board and add to the pan of the end of browning. Deglaze with wine and add crushed tomatoes.
Cover pot and place in the oven to braise for 10 hours at 290 degrees F. Remove from the oven to a cutting board and cool. Slice, pull the meat apart and add it to the gravy in the Dutch oven.
For the potatoes:
Bring a large pot of salted water to a boil over medium heat. Add the diced potatoes and cook until very soft, yet still intact. Drain and place in a large bowl to cool. Season with salt and pepper and drizzle with remaining 1 tablespoon of oregano infused oil.
For the peppers and onions:
Coat a medium saucepan with vegetable oil and place over medium heat. Add the peppers and onions and cook until tender. Season with salt and pepper, to taste.
For the Parmesan eggs:
Place beaten eggs in hot, oiled pan over low heat. Add Parmesan and sprinkle with salt and pepper. Carefully fold egg over itself until you are left with a soft bell shape.
For the Sicilian Hash:
Smash potatoes on a hot griddle and cover with the pepper and onion mixture. Top with bracciole mix, season with salt and pepper and cover. After 4 minutes flip over and serve with soft Parmesan eggs on top.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Nick and Sarah Iannarone, Arleta Library Bakery, Portland, OR