Italian Meat Roll
Italian Meat Roll is by far one of the best slow cooker recipes for beef. You will absolutely love how tender a flank steak becomes as it cooks - it practically melts in you mouth. This recipe is made with a host of spices and vegetables such as onions and peppers, which are all rolled up in the steak, infusing it with their flavors. This is a super easy slow cooker meal, and one that will leave your family and friends speechless - they will be too busy eating.
Notes
* Meat roll may be prepared to this point up to 8 hours in advance, wrapped in plastic wrap, and refrigerated.
Tip: If steak is 1/2 inch (1.25 cm) or thicker, butterfly meat using a very sharp, thin knife. Starting with longest side of steak, split horizontally without cutting through at opposite edge. Open steak and pound slightly to flatten.
Serves6
Cooking Time10 hr
Ingredients
- 1 1/2 pound beef flank steak
- Salt, if desired
- Black pepper, if desired
- 6 clove garlic, minced
- 1 1/3 cup fresh basil leaves, well dried and loosely packed
- 3/4 fresh parsley leaves, well dried and loosely packed
- 1/3 cup fresh oregano leaves, well dried and loosely packed
- 6 green onions, cut into 1-inch pieces
- 3/4 cup grated Parmesan cheese
- 2 tablespoon dry Italian bread crumbs
- 3 tablespoon olive oil, divided
- 1 medium onion, cut into wedges
- 1 small yellow or red bell pepper, coarsely chopped
- 4 Roma tomatoes, coarsely chopped
- 1 (10-ounce) container refrigerated marinara sauce
Instructions
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Sprinkle both sides of steak lightly with salt and black pepper, if desired. Starting in center, pound steak with flat side of meat mallet into a rectangle (about 1/4-inch .6 cm thick). Set aside.
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In food processor, position multipurpose blade in work bowl. With processor running, add garlic; process until minced. Add basil, parsley, oregano, and green onions; process until chopped. Add cheese, bread crumbs, and 1 tablespoon (15 ml) oil; process until blended.
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Leaving 1/2 inch (1.25 cm) on longest edges, spread mixture evenly over meat, pressing firmly. Starting on longest side, roll up jelly-roll style, folding in sides to enclose filling. Secure with wooden picks or kitchen string.*
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In large skillet or Dutch oven over medium-high heat, heat remaining 2 tablespoons (30 ml) oil. Add beef roll; cook 5 to 7 minutes, or until browned, turning occasionally.
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Place medium onion in Slow Cooker ceramic pot sprayed with no-stick cooking spray. Add beef roll and any remaining juices from pan. Top with bell pepper and tomatoes. Drizzle evenly with marinara sauce. Cover and cook at SIMMER 8 to 10 hours, or until meat is very tender.
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Remove meat roll to work surface and cut into slices. Serve meat and sauce with cooked spaghetti or other favorite pasta.