This is a very traditional Italian dish modified for the crock pot. Use two pots so that the meat and sauce are ready at the same time or, make the sauce a day ahead and store in the refridgerator.

What You Need:

2 1/2 pounds round steak 1/4 to 1/2″ thick
1/2 pound bulk Italian sausage or removed from casing
1 tablespoon dried parsley flakes or fresh parsley if available
1/2 teaspoon oregano
2 cloves garlic, minced
1 large onion, finely chopped
1 teaspoon salt
1 can Italian style tomatoes — 16 0z
1 can tomato paste — (6 oz)

– For Sauce –
10 large tomatoes or 2 28 oz cans tomatoes
5 cloves garlic, chopped
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 large onions — chopped
1 tablespoon flour
1 tablespoon vegetable oil
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon wine vinegar
1 tablespoon sugar

How to Make It

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 the sausage meat.
Drain well and combine with parsley, 1/2 teaspoon oregano, garlic, onion, and salt; mix well.
Spread each steak with 2 to 3 tablespoons of sausage mixture.
Roll up steaks and tie or hold together with several toothpicks.
Stack steak rolls in a 6 qt. crock pot.
Combine tomatoes, tomato paste, salt, and 1 teaspoon oreagno; pour over rolls.
Cover and cook on low setting for 8 to 10 hours.

For the sauce, place all ingredients except flour, oil, and vinegar in a second 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.

Tips:

This is a somewhat involved recipe, but worth it. if you only have one crock pot, the sauce can be made the day before and stored in the refridgerator.