Mediterranean Steak Roll

1 1/2 Lb. boneless beef top round steak (1 inch thick) trimmed of fat

1/2 small onion, sliced

1/3 cup chopped green bell pepper

1/4 cup chopped dry sun-dried tomatoes

1 garlic clove, minced

1/2 tsp. dried oregano leaves

1 (12oz) jar beef gravy

1/4 cup red wine

1/4 tsp. pepper

2 tablespoons All Purpose or Unbleached Flour

3 tablespoons water

chopped fresh basil

Cut steak in half horizontally, cutting almost but not completely through on long side; open steak to make 1 large 1/2 inch thick piece. If necessary, pound steak gently to make of even thickness.

Arrange onion, bell pepper tomatoes, garlic and oregano evenly over steak, leaving 1 inch at one narrow end free of vegetables. Starting with other narrow end and rolling toward end of free vegetables, roll up steak. Fasten with toothpicks or secure with string.

Place steak roll in 4 to 6 quart slow cooker. In medium bowl, combine gravy, wine and pepper; mix well. Pour over steak roll.

Cover; cook on low setting for 4 to 6 hours.

Meanwhile, in small bowl, combine flour and water; blend well.

Remove steak roll from slow cooker; place on platter. Cover with foil. Stir flour mixture into juices in slow cooker. Cover; cook on high setting for an additional 10 minutes or until thickened. Cut steak roll into slices; sprinkle with basil. Serve with gravy mixture.

6 servings.