Ingredients
2 pounds beef top round steak1/2 cup grated carrot1/3 cup chopped zucchini1/4 cup chopped sweet red pepper1/4 cup chopped green pepper1/4 cup sliced green onions2 tablespoons grated Parmesan cheese1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons canola oil1 jar (14 ounces) meatless spaghetti sauceHot cooked spaghettiAdditional Parmesan cheese, optional
Preparation
Cut meat into six serving-size pieces; pound to 1/4-in. thickness. Combine the vegetables, cheese and seasonings; place 1/3 cup in the center of each piece. Roll meat up around filing; secure with toothpicks.
In a large skillet, brown roll-ups in oil over medium-high heat. Transfer to a 5-qt. slow cooker; top with spaghetti sauce. Cover and cook on low until meat is tender, 6-8 hours.
Discard toothpicks. Serve roll-ups and sauce with spaghetti. If desired, sprinkle with additional cheese.
