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Crock Pot Braciole


Try this succulent crockpot dish that is made with italian sausage, jalapeno peppers and taco sauce.













Trans-fat Free, Good source of fiber


2 ½ pounds beef, round steak
½ pound italian sausage
1 tablespoon parsley flakes
½ teaspoon oregano
2 each garlic
cloves, minced
1 each onions
finely chopped
1 teaspoon salt
16 ounces tomatoes, canned
italian style
6 ounces tomato paste
1 teaspoon salt
1 teaspoon oregano
1 x taco sauce
to taste
10 each tomatoes
or 2 28 ounce cans
5 each garlic
cloves, chopped
1 tablespoon worcestershire sauce
2 teaspoons salt
2 each onions
2 each jalapeño pepper
1 tablespoon all-purpose flour
1 teaspoon chili powder
1 tablespoon vegetable oil
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon white wine vinegar
1 tablespoon sugar


Trim all excess fat from round steak. Cut into 8 evenly shaped pieces. Pound steak pieces between waxed paper until very thin and easy to roll. In skillet, lightly brown sausage. Drain well and combine with parsley, ½ teaspoon oregano, garlic, onion, and salt; mix well. Spread each steak with 2 to 3 tablespoons of sausage mixture. Roll up steaks and tie. Stack steak rolls in crockpot.

Combine tomatoes, tomato paste, salt, and 1 teaspoon oregano; pour over rolls. Cover and cook on low setting for 8 to 10 hours. Serve steak rolls with sauce.

SAUCE: Place all ingredients except flour, oil, and vinegar in crockpot; stir well. Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to high setting for the last hour to reduce excess moisture. Before removing sauce from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container; blend until smooth.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 469g (16.5 oz)
Amount per Serving
Calories 49842% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 1718mg 72%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 18%
Sugars g
Protein 99g
Vitamin A 37% Vitamin C 61%
Calcium 9% Iron 33%
* based on a 2,000 calorie diet How is this calculated?


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