2-3 lbs, thin sliced beef such as sirloin tip (I bought two packs. One pack had 4 slices and the other had 3).
1 box Great Value (or Stove Top) Chicken stuffing
1/2 cup pecorino romano, or more
twine cut into 4-5 inch pieces
(2) 28 oz. cans of San Marzano tomatoes (they are about $3.50 or more a can in grocery store. I bought unexpired cans at Wengers Amish Grocery Outlet for 79¢ a can!) or use any whole tomatoes in can.
2 tbsp tomato paste or half a small can
1 tbsp sugar (or more to taste)
1 tsp dried basil (or use 1 tbsp or so fresh, chopped)
1 tsp oregano
1/2 tsp black pepper
1 tsp salt
2 tsp dried parsley (or use 2 tbsp or so of fresh, chopped)
2-3 gloves garlic, small dice
1 small onion, small chop
1 packet beef broth & seasoning
2-3 packs gnocchi (you can make your own if you’d like)
Put the San Marzano tomatoes in a food processor and puree.
Put the sauce in a large mixing bowl. Add your paste, the salt, pepper, oregano, basil, parsley, chopped garlic, chopped onion, beef seasoning, Mix up. Pour a small amount on bottom of crock pot. Set the rest of sauce aside.
NOTE: YOU CAN COOK THIS IN A DUTCH OVEN POT FIRST ON HIGH AND ONCE A BOIL STARTS, TURN DOWN TO MEDIUM AND SIMMER COOK FOR 2 HOURS, STIRRING BOTTOM SO SAUCE AND MEAT DOESN’T STICK OR BURN.
Place one piece of steak on a large serving platter.
Sprinkle with salt and pepper.
Take your stuffing and add to a medium sized mixing bowl.
Add 2 eggs and the cheese. Mix up.
Spread some of the stuffing mixture down center of steak.
Pull in long sides and then roll up from the short side. Put a piece of string near one end and tie. Put a piece of string near other end and tie. Place in crock (or pot). Repeat until done You should have 7-8 pieces rolled.
Pour the rest of sauce over the braciole. You can either place in the fridge and cook later in the crock or pot. If cooking in the crock, cook about 4-5 hours on high heat or 5-6 hours on low heat.
Boil some gnocchi and serve with the braciole and sauce. Don’t forget to sprinkle some pecorino romano on the gnocchi, as well as the bracciole. Enjoy!