Steak and Vegetable Braciole

By oakleyj

Ingredients

• 1/2 cup shredded carrot (1 medium)
• 1/3 cup chopped zucchini
• 1/3 cup chopped red or green sweet pepper
• 1/4 cup sliced green onions (2)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon snipped fresh parsley
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 6 tenderized beef round steaks (about 2 pounds total)*
• 2 cups purchased marinara sauce
• Hot cooked pasta (optional)

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

1. For filling: In a small bowl, combine carrot, zucchini, sweet pepper, green onions, cheese, parsley, garlic, and black pepper. Spoon 1/4 cup of the filling onto each piece of meat. Roll up meat around the filling; secure with clean kitchen string or wooden toothpicks.

2. Place meat rolls in a 3 1/2- or 4-quart slow cooker. Pour marinara sauce over meat rolls.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. Remove and discard string or toothpicks. If desired, serve meat rolls and marinara sauce over hot cooked pasta.

*Tip: If you can't find tenderized round steak, ask a butcher to tenderize 2 pounds boneless beef round steak and cut it into six pieces. Or cut 2 pounds boneless beef round steak into six serving-size pieces; place each piece of steak between two pieces of plastic wrap. Using a meat mallet, pound steak pieces to 1/4 to 1/2 inch thick.