“I love this time of year. I’m not talking about the weather or even all the end-of-year festivities, but rather that time after Thanksgiving when you can start breaking out your slow cooker again. It’s a magical appliance filled with endless possibilities and it gets me excited to be back in the kitchen.”
This blog post intro paragraph is engaging because it gives the reader some background information on why they should care about what she has to say regarding her slow cooker recipes by using word choice like “magical” and “endless possibilities”.
prep: 20 mins cook: 6 hrs 10 mins total: 6 hrs 30 mins Servings: 6 Yield: 6 servings
1 (1 1/2-pound) flank steak, pounded to 1/4 inch
2 eggs, beaten
2 (26 ounce) jars marinara sauce
1 cup shredded Italian cheese blend
1 teaspoon kosher salt
ground black pepper
½ cup dry bread crumbs
2 tablespoons vegetable oil
5 slices bacon
Pour the marinara sauce into the slow cooker and set on High to warm.
Combine the eggs and the breadcrumbs in a small bowl. Sprinkle both sides of the meat with salt and pepper. Pat the breadcrumb mixture over one side of the flank steak, leaving about a one inch border around edges. Top breadcrumbs with the bacon slices; sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
Heat oil in a heavy skillet. Sear the stuffed flank steak in the hot oil until well browned on all sides, about 10 minutes. Transfer the meat to the warm sauce in the slow cooker. Spoon sauce over meat to cover.
Turn slow cooker to Low; cook meat until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara.
Per Serving: 614 calories; protein 28g; carbohydrates 41.1g; fat 36.9g; cholesterol 132.7mg; sodium 1795.8mg.