BRACIOLE

1 (2 1/2 lb.) round steak, 1/4 to 1/2 inch thick
1/2 lb. bulk Italian sausage
1 tablespoon dried parsley flakes
1 1/2 teaspoons leaf oregano, divided use
2 small cloves garlic, minced
1 large onion, finely chopped
1 teaspoon salt
1 (16 oz.) can Italian- style tomatoes
1 (6 oz.) can tomato paste
1 teaspoon salt
1 teaspoon leaf oregano

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, the garlic, onion and salt; mix well. Spread each steak with 2 to 3 tablespoons of sausage mixture. Roll up jelly-roll fashion and tie.

Stack steak rolls in Crock-Pot. Combine tomatoes, tomato paste, salt and remaining 1 teaspoon oregano; pour over rolls.

Cover and cook on Low setting for 8 to 10 hours.

Serve steak rolls with sauce.

Makes 8 servings (about 3 quarts)
From: Recipelink.com
Source: Rival Crock Pot Cooking, Rival Manufacturing Company, 1975