Steak Rolls Florentine

• 10 beef / veal slice, 1-2 cm thick, up to 10cm in length
• 2 tbsp balsamic vinegar, mixed with red pepper and salt to taste
• 1 1/4 cup frozen, chopped, drained spinach
• 1/3 cup white onion, chopped
• 1 clove minced garlic
• 1 tbsp basil leaves
• 2 tbsp romano cheese
• 14 oz  / 400g canned stewed tomatoes

1. Place the meat slices on a cutting board and pound till about 1cm thin. Brush with dressing. 
2. Combine spinach, onion, garlic, basil and cheese in small bowl. Stir in 1 cup tomatoes. Spoon 1 cup of spinach mixture over each steak, spreading to cover steak evenly. 
3. Roll up jelly-roll fashion. Tie rolls with string. Place meat rolls in stoneware. Pour remaining tomatoes and spinach over meat. 
4. Cover cook on Low 8 to 10 hours or on High 4 to 5 hours. 
5. Lift meat rolls from stoneware and slice to serve.