Braised Italian Steak Roulades in a Slow Cooker

Recipe created by SheKnows on Dec 20, 2008
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Prep: 15 min
Cook Time: 7 hr
Total: 7 hr 15 min
Serving: 6

Sounds fancy, looks impressive, but simple to prepare, especially with a slow cooker. Spirals of lean round steak and colorful vegetables are cooked in a flavorful tomato sauce that will pair well with baked polenta, cooked orzo, or a slice of crusty bread.

Ingredients

Roulade Filling:
Â½ cup grated carrot (about 1 large)
Â½ cup grated zucchini or yellow squash (about 1 medium)
1 (4 ounce) red bell pepper, seeded, cut into matchsticks
Â½ cup finely chopped shallots (about 3 large)
2 cloves garlic, minced
Â¼ cup chopped fresh parsley
Â¼ cup grated Parmesan cheese
Â½ teaspoon black pepper
Pinch salt or to taste
2 pounds boneless beef round steak
2 teaspoons olive oil
1 (16 ounce) jar or 2 cups of your favorite pasta sauce

Directions

In a small bowl, combine the roulade filling ingredients:
Trim fat from meat and cut into 6 even slices.
Place slices in between 2 pieces of plastic wrap and pound with a meat mallet until each slice to ? to Â¼ inch thickness.
Uncover and spoon vegetable filling (about ? cup) down center of each flattened piece of meat, leaving a Â¼ inch border on all sides.
Roll meat up around filling and tie ends with string or secure with wooden toothpicks.
Heat oil in a large skillet on high.
Transfer meat rolls to skillet and cook 1 to 2 minutes on all sides until browned.
Carefully place meat rolls in a 3 Â½ to 4 quart slow cooker.
Evenly cover meat rolls with sauce and cover cooker. Cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours.
Discard string or toothpicks.