Italian Braccioli

Ingredients:

• 2 pounds beef round steak, thinly sliced
• 2 slices whole grain bread, toasted and crumbled
• ½ cup chopped onion
• ¼ cup grated Parmesan cheese
• 2 cloves garlic
• 3 tablespoons olive oil, divided
• 1 teaspoon Italian seasoning
• 1 egg
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 jar tomato-basil pasta sauce
• Hot cooked pasta (optional)
• Chopped fresh Italian parsley (optional)

Instructions:

• Coat inside of Crockpot slow cooker with nonstick cooking spray.
• Place beef on large cutting board. Pound into 1/4-inch thickness and cut evenly into two pieces.
• Combine bread, onion, cheese, garlic, 2 tablespoons oil, Italian seasoning, egg, salt and pepper in food processor or blender and pound just until mixture is moistened but still chunky.
• Divide bread mixture evenly over steak pieces, roll tightly to enclose filling and tie each with kitchen string to secure.
• Heat remaining 1 tablespoon oil in large skillet over medium heat.
• Add steak rolls; cook and turn 6 minutes or until browned on all sides.
• Pour ½ cup pasta sauce into bottom of slow cooker; top with steak rolls and with remaining pasta sauce
• Cover; cook on LOW 4 to 5 hours.
• Cut steak rolls evenly into 14 pieces.
• Serve over pasta, if desired.
• Garnish with parsley.