1 beef Flank Steak (1-1/2 to 2 pounds)
1 cup finely diced mushrooms
1/2 cup finely diced onion
1/2 cup grated Parmesan cheese
2 slices bacon or prosciutto, chopped (about 1 ounce)
1 can (28 ounce) crushed tomatoes
1 tablespoon Italian seasoning blend
1 teaspoon salt, divided
Hot cooked pasta or polenta
Combine mushrooms, onion, cheese and bacon in medium bowl; set aside.
Cover beef steak with plastic wrap; pound until steak is 1/4 inch thick.
Season steak on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange mushroom mixture evenly over steak, leaving 1-inch border on all sides. Starting on long side, roll up steak to enclose mushroom mixture. Secure roll with kitchen twine.
Place tomatoes in slow cooker; stir in remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and Italian seasoning. Add beef roll to sauce, turning one to coat. Cooked, covered, on HIGH 4 hours or on LOW 6 hours or until beef is tender.
Cut braciola diagonally into 1/2″ thick slices. Serve over pasta or polenta topped with sauce.
Nutrition information per serving: 253 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 75 mg cholesterol; 760 mg sodium; 12 g carbohydrate; 3.0 g fiber; 30 g protein; 9.2 mg niacin; 0.8 mg vitamin B6; 1.6 mcg vitamin B12; 3.4 mg iron; 31.9 mcg selenium; 5.1 mg zinc; 114.6 mg choline.