How To make Crock Pot Braciole

Ingredients
2 1/2
pound
round steak (1/4 to 1/2 inch thick)
1/2
pound
italian sausage
1
tablespoon
parsley. dried flakes
1/2
teaspoon
oregano
2
each
garlic, cloves, minced
1
each
onion, finely chopped
1
teaspoon
salt
1
each
italian style tomatoes (16 oz can)
1
each
tomato paste (6 oz can)
1
teaspoon
salt
1
teaspoon
oregano
1

taco sauce, to taste
10
each
tomatoes or 2 (28 oz cans)
5
each
garlic, cloves, chopped
1
tablespoon
worcestershire sauce
2
teaspoon
salt
2
each
onions, chopped
2
each
jalapenos
1
tablespoon
flour
1
teaspoon
chili powder
1
tablespoon
vegetable oil
1
teaspoon
oregano
1
teaspoon
thyme
1
tablespoon
wine vinegar
1
tablespoon
sugar

Directions:
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, 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.