Name: Yankee Pot-Roasted Steak Roll
Key Ingredient: flank steak
Preparation: roast
Cuisine: American
Source: Lee Howell/The Oregonian 09 January 1980
Food Group: meat
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :15
Elapsed Time: 2:15
Servings: 5
1-1/4 pounds beef flank steak
2 teaspoons prepared mustard
2 tablespoons Worcestershire sauce
1 small onion, peeled, grated (optional)
1 raw carrot, pared, grated
2 tablespoons minced fresh parsley
Salt and ground black pepper, to taste
1-1/2 cups tomato or tomato-vegetable juice
Score steak on both sides. Spread one side with mustard and Worcestershire sauce. Sprinkle with grated onion, carrot, parsley and salt and pepper. Roll steak up lengthwise, enclosing all vegetables and seasonings. Place rolled steak, seam-side down, in non-stick bread pan or small loaf pan. Pour on tomato juice. Roast, uncovered, in 300F. oven for 2 hours or more, until tender. Baste frequently, with juice (which turns into a flavorful sauce). To serve, remove beef roll and slice into pinwheels, topped with sauce.