2 1/2 lb. round steak (1/4" - 1/2" thick)
1/2 lb. loose bulk Italian sausage
3 T. chopped fresh Italian parsley
2 1/2 t. dried oregano
2 minced + 5 chopped garlic cloves
1 lg. finely chopped + 2 large chopped onions
3 t. salt
3 T. freshly grated Parmesan cheese
16 oz. can Italian plum tomatoes  - squeezed to crush
6 oz. can tomato paste
2 28 oz. cans Italian plum tomatoes
1 T. Worcestershire sauce
1 t. chili powder
1 t. thyme
1 T. (or more to taste) sugar

Cut the steak into 8 evenly shaped pieces. Pound it very thin.

In a frying pan, lightly brown the sausage. Drain well. To the frying pan add the minced garlic, the finely chopped onion, 1/2 t. oregano and 1 t. salt. Saute until onions are soft and golden - adding olive oil, as necessary. When done add in the sausage, parsley and cheese and mix well.

Spread each steak piece with 2 - 3 T. of the sausage mixture. Roll up and tie with kitchen string. Brown on all sides in olive oil. Place in the bottom of crockpot.

Combine the 16 oz. can of tomatoes, tomato paste, 1 t. salt and 1 t. oregano and pour over braciole.

Saute the rest of the onions and garlic in a pan until golden. Add the rest of the canned tomatoes, salt, garlic, oregano plus the Worcestershire sauce, chili powder, thyme and sugar and mix well. Add to the crockpot.

Cover and cook on low for 8 - 10 hours.

Remove braciole from crock pot and set aside with a little sauce to cover. Refrigerate. Transfer sauce to dutch oven and simmer, uncovered, 1 - 2 more hours adjusting seasoning, as necessary.

To serve: Reheat braciole (microwave works fine for this). Serve over whatever kind of pasta you like with the sauce poured over all. Pass fresh grated cheese with the meal.

Feel free to make this a couple of days ahead of time - as long as you cover the braciole with sauce when you refrigerate it, it will save beautifully.

Serves 4 (extremely generously)