I have grown quite fond of my little ceramic pot since I found an old 1970’s crock pot cookbook at the thrift store. Last week we enjoyed Pork Chops with Oranges and now this week we salivated over Peppered Beef Roll. I have not had this much fun or success since I bought the River Cottage Family Cookbook a few years ago.
Most of the heat from the pepper is contained in the stuffing. For a milder version cook as directed but serve without the stuffing. The flank steak I found was in a sealed commercial package meaning the butcher did not wrap it in house. It was a little expensive. I think I paid $10 for 2 pounds. On Sunday’s I like to serve more of a traditional type dinner with pot roast or a roasted chicken. We use the left over meat in subsequent meals during the week. So the price was not too bad. Serve with steamed vegetables.
Source: Slow Crock Cookery by Karen Plageman
1 Flank Steak, about 2 pounds
1/4 cup fine dry bread crumbs
1 to 2 tsp peppercorns, crushed
1 tsp salt
1/4 tsp allspice
1/2 tsp garlic powder
1 cup chopped onion
1 1/2 cups beef stock
If flank steak is not already sliced, butterfly-cut steak to make it twice as long.
Lay meat out flat. Combine bread crumbs, crushed peppercorns, salt, allspice, and garlic powder and spread evenly over meat.
Roll up meat tightly and firmly and tire with string. Place in slow cooker. Add oinon, water and bouillon cubes. Cover tightly and cook at low for 7-8 hours. High for 4-5 hours. Turn beef roll several times during cooking. Makes 4-6 servings.