Vegetable Stuffed Round Steak
Submitted by mischiefmaker
Slow cooker stuffed round steak rolled around grated carrots, zucchini, and cheddar cheese, then braised in spaghetti sauce until fork-tender. Hands-off comfort food.
YIELD
4 servingsPREP
20 minCOOK
7 hrsREADY
7 hrsPounded thin, rolled tight around a filling of grated carrots, sliced zucchini, and melted cheddar, then slow-braised in spaghetti sauce until the beef practically falls apart.
This crockpot stuffed round steak turns a budget-friendly cut into something that looks and tastes like a Sunday dinner centerpiece.
The low, slow heat breaks down the tough fibers in the round steak while the vegetables steam inside and the cheese melts into every crevice.
Slice it into pinwheels for a presentation that punches way above its weight class.
Kitchen Tips
- Pound the steak aggressively until it’s uniformly thin. Thick spots won’t roll properly and will cook unevenly.
- Tie the roll with kitchen string in four places. If it unravels in the crockpot, you’ll have a mess instead of a meal.
- Use a meat rack if you have one. Keeping the roll elevated lets the sauce circulate underneath and prevents the bottom from getting soggy.
- Let the roll rest for 10 minutes before slicing. Cut the strings, then use a sharp knife for clean pinwheel rounds.
Ingredients
Directions
Pound round steak until very thin.
Rub olive oil into steak.
Sprinkle evenly with garlic salt and pepper.
Layer carrots, zucchini, and cheese down the center of the steak lengthwise.
Roll up steak from the long side.
Tie together with four pieces of string.
Use a meat rack if you have one that will fit.
Place meat in crockpot and cover with spaghetti sauce.
Cover and cook on Low 7 to 9 hours (High 3 to 4 hours).
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