New England Stuffed Flank Steak

• 1 12 lbs flank steaks
• 12 cup grated carrot
• 12 cup grated potato
• 1 tablespoon grated onion
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 12 cups beef gravy, homemade, jarred or canned
• 1 12 cups water

1. Cut a pocket in the thick end of the flank steak.
2. Mix carrot, potato, onion, salt and pepper in a bowl.
3. Stuff into pocket in steak.
4. Starting at thick end, roll steak jelly-roll fashion; tie with butcher's twine.
5. Heat oil in a large skillet.
6. When shimmering, add steak and brown on all sides.
7. Add gravy and water, and heat to boiling.
8. Reduce to a simmer, cover, and cook 1 1/2-2 hours until tender.
9. (If gravy begins to get too thick, add more water.
10. ).
11. Rest meat on a platter 10 minutes, then carve into slices and serve with gravy.

flank steaks, carrot, potato, onion, salt, ground black pepper, olive oil, beef gravy, water

Taken from www.food.com/recipe/new-england-stuffed-flank-steak-322500 (may not work)