2 bell peppers, core removed
2 onions
4 cloves of garlic
1 carrot
2 stalks of celery
1 can of stewed tomatoes
1 bay leaf
1 tsp dried basil
salt and pepper to taste
dash of crushed red pepper
sugar to taste
beef broth
(optional):
1 tbsp flour + 1/4 c cold water (for thickening the sauce)
1 tbsp olive oil (or vegetable oil)
In freezing beef, thaw in the refrigerator or in the microwave. Do not let it out in room temperature for more than 2 hours.
Cut the carrots, celery, onions and bell pepper into chunks and then chop in the chopper of blender with the garlic. Divide in half.
Use half of the chopped veggies to fill the center of each beef slice, roll then secure with string or toothpicks.
Heat a heavy skillet. Add the oil (medium high heat). Meanwhile, set the slow cooker at low setting with the ceramic, put the stewed tomatoes, bay leaf, crushed basil and the remaining chopped veggies. Add red pepper, salt and pepper and sugar to taste. Cover and let simmer.
Brown all sides of the beef rolls. When all are done, put inside the slow cooker. Cook on low setting for two hours. From time to time, shake to keep the rolls moist.
If desired, thicken the sauce. Transfer the rolls from the slow cooker to a deep dish and keep warm.
Transfer the sauce to a small saucepan and boil before adding the flour-water mixture. Boil until desired consistency is reached.
Serve with bread or rice. If sauce is thickened, may also serve with pasta.
