| How To Cook: |
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1. Open steaks; place long side of one steak over long side of second steak, overlapping by 2 inches (shingle fashion).
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2. Pound joined ends of steaks together to seal. Brush steaks with 1 tablespoon Worcestershire sauce.
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3. Combine garlic, salt and chili powder; sprinkle over steaks. On steaks, place spinach in one layer, arrange carrots length wise with the grain, then top with onion rings.
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4. Carefully roll steaks with the grain, jelly-roll fashion; tie securely with loops of string. Pour oil in a large, shallow roasting pan; add meat roll and brown in a preheated 475°F oven 15 minutes.
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5. Remove meat from oven; spoon off excess fat. Reduce oven to 350°F.
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6. Dissolve bouillon cubes in water; stir in remaining Worcestershire sauce. Pour liquid into roasting pan. Cover pan securely with heavy-duty foil; return to oven and roast until beef is tender, about 2 hours.
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7. Remove meat to a large cutting board; let stand 20 minutes.
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8. Meanwhile, pour pan juices into a large measuring cup; spoon off excess fat. Add additional water or dry red wine, if necessary, to make 2 cups.
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9. Blend flour with pan juice in a medium-size sauce pan; cook and stir until mixture boils and thickens. Slice beef roll and serve with gravy.
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