Slow-Cooked Beef & Mushroom Braciole
  • HIGH 4 hours or LOW 6 hours
  • Makes 6-8 servings

Slow-Cooked Beef and Mushroom Braciole


  • 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.

  • Test Kitchen Tips For a larger flank steak, cut it in half horizontally. Pound the two halves, tope evenly with mushroom mixture and roll up each to make two smaller, more manageable rolls.