|Round steak||2 1⁄2 Pound (1/4 To 1/2 Inch Thick)|
|Bulk italian sausage||1⁄2 Pound|
|Dried parsley flakes||1 Tablespoon|
|Leaf oregano||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced (Small Cloves)|
|Onion||1 Large, finely chopped|
|Canned italian tomatoes||16 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Leaf oregano||1 Teaspoon|
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, 1/2 teaspoon oregano, the garlic, onion and salt; mix well.
Spread each steak with 2 to 3 tablespoons of sausage mixture.
Roll up jelly-roll fashion and tie.
Stack steak rolls in crock pot.
Combine tomatoes, tomato paste, salt and 1 teaspoon oregano; pour over rolls.
Cover and cook on low setting for 8 to 10 hours.