*  Exported from  MasterCook  *
 
                             Crock Pot Braciole
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Crockpot                         Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        Round steak
                         (1/4 to 1/2 inch thick
      1/2  pound         Bulk Italian sausage
    1      tablespoon    Dried parsley flakes
      1/2  teaspoon      Leaf oregano
    2      cloves        Garlic -- minced
    1      large         Onion -- finely chopped
    1      teaspoon      Salt
    1      can           Italian style tomatoes -- 16 0z
    1      can           tomato paste -- (6 oz)
    1      teaspoon      Salt
    1      teaspoon      Leaf oregano
                         Taco Sauce
   10      large         Tomatoes or
    2      28 oz cans    tomatoes
    5      cloves        Garlic -- chopped
    1      tablespoon    Worcestershire sauce
    2      teaspoons     Salt
    2      large         Onions -- chopped
    2                    Jalapenos
    1      tablespoon    Flour
    1      teaspoon      Chili Powder
    1      tablespoon    Vegetable oil
    1      teaspoon      Oregano
    1      teaspoon      Thyme
    1      tablespoon    Wine vinegar
    1      tablespoon    Sugar
 
   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 oreagno; 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.
  
 
 
 
 
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