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Recipe: slow-cooked beef and mushroom braciole

slow-cooked beef and mushroom braciole recipe image
Slow-cooked beef and mushroom braciole serving suggestion

slow-cooked beef and mushroom braciole

An Italian favorite, this Flank Steak is rolled up with a savory mushroom mixture and slow cooked in crushed tomatoes.


  • 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 bacor 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.

    Cook's Tip: 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.
  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 per serving: 253 Calories; 10g Total Fat; 4g Saturated Fat; 4g Monounsaturated Fat; 75mg Cholesterol; 760mg Sodium; 12g Total carbohydrate; 30g Protein; 3.4mg Iron; 9.2mg Niacin; 0.8mg Vitamin B6; 114.6mg Choline; 1.6mcg Vitamin B12; 5.1mg Zinc; 31.9mcg Selenium; 3g Fiber.