Combine remaining ingredients except salsa in mixing bowl and blend well.
Measure out about half of vegetable mixture and set aside for later use.
Spoon remaining vegetable mixture evenly over each steak.
Roll steaks, beginning at narrow end, jelly-roll fashion.
Tie with kitchen string. Place beef rolls in stoneware.
Spoon ¼ cup salsa evenly over beef rolls Cover and cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours).
Meanwhile, stir ½ cup salsa into reserved vegetable mixture.
Cover and refrigerate.
Spoon remaining ¼ cup salsa over beef rolls during last 15 minutes of
Slice steaks into serving portions and accompany with vegetable-salsa mixture.
The following recipes are designed for a 4 quart slow cooker. Based on your model increase recipe by half. This recipes may be used, as printed, in the 4, 4½, 5, 5½, 6 or 6½ quart oval or round Crock-Pot® slow cookers Of course, larger roasts may be cooked in the 5½, 6 and 6½ quart unit and tips for these larger units are noted when applicable by the recipe.
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