Crock Pot Braciole

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Round steak
		(1/4 to 1/2 inch thick
1/2 lb	227g / 8oz	Bulk Italian sausage
1 tablespoon	15ml	Dried parsley flakes
1/2 teaspoon	2.5ml	Leaf oregano
2		Garlic - minced
1		Onion - finely chopped (large)
1 teaspoon	5ml	Salt
1		Italian style tomatoes - 16 0z
1		Tomato paste - (6 oz)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Leaf oregano
		Taco sauce
10		Tomatoes or (large)
2		Tomatoes
5		Garlic - chopped
1 tablespoon	15ml	Worcestershire sauce
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Onions - chopped (large)
2		Jalapenos
1 tablespoon	15ml	Flour
1 teaspoon	5ml	Chili powder
1 tablespoon	15ml	Vegetable oil
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Thyme
1 tablespoon	15ml	Wine vinegar
1 tablespoon	15ml	Sugar

Recipe Instructions

Trim all excess fat from round steak. Cut into 8 evenly shaped pieces. Pound steak pieces between waxed paper until very thin and easy to roll. In skillet, lightly brown sausage. Drain well and combine with parsley, 1/2 teaspoon oregano, garlic, onion, and salt; mix well. Spread each steak with 2 to 3 tablespoons of sausage mixture. Roll up steaks and tie. Stack steak rolls in crock pot.

Combine tomatoes, tomato paste, salt, and 1 teaspoon oregano; pour over rolls. Cover and cook on low setting for 8 to 10 hours. Serve steak rolls with sauce. SAUCE: Place all ingredients except flour, oil, and vinegar in crockpot; stir well. Cover and cook on low setting for 8 to 10 hours.

Remove cover and turn to high setting for the last hour to reduce excess moisture. Before removing sauce from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container; blend until smooth.

Source:
Jim Fobel

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