Slow Cooker Beef Braciole
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 hrs
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Additional Time
10 mins
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Total Time
5 hrs 25 mins
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Servings
8 people
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Calories
330 kcal
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Course
Appetizer
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Cuisine
Italian-American Fussion
Slow Cooker Beef Braciole
Description
Slow Cooker Beef Braciole combines seasoned round steak with a mixture of Italian sausage, breadcrumbs, Parmesan cheese, fresh parsley, and basil, all bound by egg. Each steak is layered with prosciutto, spread with the filling, then carefully rolled and tied to hold its shape. After searing the rolls to develop a browned exterior, they are nested in a bed of marinara sauce in a slow cooker. Cooking on low heat for around five hours allows the beef to become tender and the flavors to meld thoroughly, producing a dish with a juicy and satisfying texture.
The sauce, enriched by the sausage and herbs inside the rolls, complements the meat with a well-rounded, aromatic profile. This dish pairs well with pasta or crusty bread that can soak up the flavorful sauce.
Notes suggest using round or flank steak pounded thin for best results. While searing is optional, it enhances the meat’s texture and helps retain juices. The homemade marinara in the notes provides a rich base, but store-bought sauce works in a pinch. The sausage cooks fully during the long slow cooker time, infusing both the meat and sauce.
Ingredients
- ¼ lb Italian sausage sweet or hot, about 2 links, casings removed
- ⅓ cup panko bread crumbs
- 2 tablespoon Parmesan Cheese grated
- 2 tablespoon parsley fresh, chopped, divided
- 1 tablespoon basil fresh, chopped
- 1 large egg
- 4 round steak about 2 to 3 lbs
- kosher salt
- black pepper
- 3 oz prosciutto thinly sliced
- 2 tablespoon olive oil
- 3 cups marinara sauce see quick recipe in NOTES
Instructions
- In a medium-sized bowl, mix together with a fork the sausage, Panko, Parmesan cheese, 1 tablespoon parsley, basil, and egg until well combined.
- Lay the steaks out flat on a cutting board and liberally season the steaks on both sides with salt and pepper.
- Arrange 1 to 2 slices of prosciutto over each steak.
- Using a fork, spread the filling evenly over the prosciutto on each steak, leaving a border of about ¼-inch on all sides.
- One steak at a time, starting at the short end, roll each steak up.
- Use kitchen twine or string to securely tie the roll in intervals (a couple of times) down the roll, and then again with one string tied lengthwise. (See photos in post).
- Heat the oil in a large skillet over medium-high heat. Add the steak rolls and saute until browned all over - about 5 to 6 minutes.
- Add 2 cups of marinara in the bottom of the Crock-Pot and then nestle the braciole (steak rolls) into the sauce. Spoon the remaining sauce over the top.
- Cook on LOW for 5 hours (recommended) or on HIGH for 2 to 2 ½ hours.
- Remove the braciole and use kitchen shears to remove the twine/string. Use a sharp knife to cut the beef crosswise into slices about ½-inch thick.
- Place the slices on a serving dish, or individual plates and spoon a little more sauce over the top. Garnish with remaining parsley and serve at once with grated parmesan, if desired.
Notes
- Use round or flank steak pounded to about ¼-inch thickness for tender rolls.
- Searing the rolls before slow cooking improves texture and seals in juices.
- The sausage filling cooks fully during the slow cooking, enhancing flavor without needing prior cooking.
- Prepare your own marinara for richer flavor or use store-bought if short on time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 116mg | 39% |
| Sodium | 769mg | 32% |
| Potassium | 779mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 543IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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