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Mediterranean Steak Roll

Prep Time: 20 minutes
Total Time: 6 hours, 30 minutes

1 1/2 lb boneless beef top round steak (1 inch thick), trimmed of fat
1/2 small onion
1/3 cup chopped green bell pepper
1/4 cup chopped tomatoes
1 garlic clove, minced
1/2 tsp dried oregano leaves
1 (12-oz) jar beef gravy
1/4 cup red wine
1/4 tsp pepper
2 Tbsp all purpose flour
3 Tbsp water
chopped fresh basil

Cut steak in half horizontally, cutting almost but not completely through one long side; open steak to make 1 large 1/2 inch thick piece. If necessary, pound steak gently to make of even thickness.

Arrange onion, bell pepper, tomatoes, garlic and oregano evenly over steak, leaving 1 inch at one narrow end free of vegetables. Starting with other narrow end and rolling toward end free of vegetables, roll up steak. Fasten with toothpicks or secure with string.

Place steak roll in 4 to 6-quart slow cooker. Cook for 6 hours on low heat, flipping halfway through.

In medium bowl, combine remaining ingredients. Blend well.

Remove steak roll from slow cooker; place on platter. Cover with foil. Stir gravy mixture into juices in slow cooker. Cover; cook on high setting for an additional 10 minutes or until thickened. Cut steak roll into slices; sprinkle with basil. Serve with gravy mixture.

Makes 6 servings. Per serving: 180 calories, 5 g fat

Pillsbury Slow Cooker Recipes booklet