Beef Braciole

• 2 jars (24 ounces each) tomato basil pasta sauce
• 1 teaspoon crushed red pepper flakes
• 1 beef flank steak (1-1/2 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• 1/2 cup seasoned bread crumbs
• 8 thin slices prosciutto or deli ham
• 1 cup shredded Italian cheese blend
• 2 tablespoons olive oil

1. In a 5- or 6-qt. oval slow cooker, combine pasta sauce and pepper flakes. Pound steak with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper.
2. In a small bowl, combine eggs and bread crumbs. Spoon over beef to within 1 in. of edges; press onto meat. Layer with prosciutto and cheese. Roll up jelly-roll style, starting with a long side; tie at 2-in. intervals with kitchen string.
3. In a Dutch oven, brown meat in oil on all sides. Transfer to slow cooker; spoon sauce over meat. Cover and cook on low until beef is tender, 6-8 hours.
4. Remove meat from sauce and discard string. Cut into slices; serve with sauce.

tomato basil pasta sauce, red pepper, salt, pepper, eggs, bread crumbs, deli ham, italian cheese blend, olive oil

Taken from www.tasteofhome.com/recipes/beef-braciole/ (may not work)