Slow Cooker Beef Braciole
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 10 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Italian
Slow Cooker Beef Braciole
Description
The recipe starts by seasoning and spreading a breadcrumb and herb mix evenly over the flank steak, then rolling and securing it with twine or toothpicks. After searing all sides in olive oil to lock in juices and build flavor, the roll is placed in a bed of marinara sauce inside a slow cooker.
Cooking on low or high heat for several hours softens the meat significantly, allowing it to be sliced into firm, evenly cooked pieces. The infused tomato sauce provides moisture and a savory finish, while the Parmesan and herbs in the filling add depth.
This meat can be served over pasta, allowing the sauce to complement the starch, or as a stand-alone dish with a side. Garnishing with fresh parsley and additional Parmesan cheese enhances the fresh aromas and presentation.
Ingredients
- 24 ounces marinara sauce (3 cups)
- 2 pounds flank steak
- 1-2 tablespoons olive oil divided
- salt to taste
- black pepper to taste
- 1/4 cup Italian-style breadcrumbs
- 4-5 garlic minced, cloves
- 1/3 cup Italian parsley plus more for garnish, chopped, fresh
- 1/4 cup Parmesan Cheese plus more for garnish, grated
- 1/4 teaspoon oregano dried
Instructions
- Pour your marinara sauce into the slow cooker.
- Place flank steak on a large cutting board and spread a little olive oil over the top of the meat, then season it with salt & pepper.
- For the filling: add breadcrumbs, garlic, parsley, parmesan cheese, dried oregano, and salt & pepper to a small bowl. Stir to combine. Spoon the filling on top of the seasoned flank steak, making sure it is evenly distributed.
- Use either kitchen twine or toothpicks to secure all three sides of the braciole, ensuring that you don't lose that yummy filling!
- Heat olive oil in hot skillet, and sear all sides of the braciole, then nestle it into the marinara sauce in the slow cooker. Cook on high for 4-4.5 hours, or low for 6-6.5 hours. At the end of cooking time, it should be nice and tender, and easy to slice. If it's not, keep cooking. When it's ready, slice the meat into 1-inch slices, serve over pasta with the marinara and garnish with chopped, fresh parsley and parmesan cheese. Enjoy!
User Reviews
Overall Rating
5
You'll Also Love
