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Italian Meat Roll

By: By: KitchenAid

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 cloves 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 tablespoons dry Italian bread crumbs
  • 3 tablespoons 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

  1. 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.

  2. 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.

  3. 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.*

  4. 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.

  5. 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.

  6. Remove meat roll to work surface and cut into slices. Serve meat and sauce with cooked spaghetti or other favorite pasta.

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How much of the dry spices would I need to use to make the equivalent of the fresh ingredients like parsley? I do not always have the fresh ones on hand. I want to start a garden next year so that I can grow and dry all my own herbs fresh from my yard.

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