Vegetable Stuffed Round Steak
Yield
servingsPrep
20 minCook
7 hrsReady
7 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, round steak
|
|
| 1 | tablespoon |
olive oil
|
|
| ½ | teaspoon |
garlic salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | medium |
carrots
grated |
|
| 2 | small |
zucchini
thinly sliced |
|
| 2 | ounces |
cheddar cheese
grated |
|
| 2 | cups |
spaghetti sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, round steak
|
|
| 15 | ml |
olive oil
|
|
| 2.5 | ml |
garlic salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | medium |
carrots
grated |
|
| 2 | small |
zucchini
thinly sliced |
|
| 57.8 | ml/g |
cheddar cheese
grated |
|
| 473 | ml |
spaghetti sauce
|
|
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).
