Crockpot Braciole

Crockpot Braciole

Ingredients:
1/4 to 1/2" 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
10 large Tomatoes or 2 28 oz cans tomatoes
5 cloves Garlic -- chopped
1 tablespoon Worcestershire sauce
2 teaspoons Salt
2 large Onions -- chopped
1 tablespoon Flour
1 tablespoon Vegetable oil
1 teaspoon Oregano
1 teaspoon Thyme
1 tablespoon Wine vinegar
1 tablespoon Sugar

Directions:
-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
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Crockpot Recipes of 245
sauce at a time into blender container; blend until smooth.
CROCKPOT BRAISED CHICKEN CURRY WITH YAMS
Canola oil