Slow-Cooked Beef and Mushroom Braciole
Ingredients icon 9 Ingredients
Servings icon Makes 6-8 servings
Time icon HIGH 4 hours or LOW 6 hours


  • 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


  1. Combine mushrooms, onion, cheese and bacon in medium bowl; set aside. 

  2. Cover beef steak with plastic wrap; pound until steak is 1/4 inch thick.

  3. 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.  

  4. 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.

  5. Cut braciola diagonally into 1/2″ thick slices.  Serve over pasta or polenta topped with sauce.

Nutrition Information

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.

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