top of page

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 ounces) crushed tomatoes

1 tablespoon Italian seasoning blend

1 teaspoon salt, divided

Hot cooked pasta or polenta

Combine mushrooms, onion, cheese and bacon in medium bowl; set aside. Cover beef steak with plastic wrap; pound until steak is 1/4 inch thick.


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.


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.


Cut braciole diagonally into half-inch thick slices. Serve over pasta or polenta topped with sauce.

Recipe courtesy of Mississippi Beef Council 

bottom of page