Steak and Vegetable Braciole



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)

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

Yield: 6 servings