Slow-Cooked Beef and Mushroom Braciole


  1. 1.5-2 lbs. Tennessee Grass Fed flank steak
  2. 1 cup mushrooms, finely diced
  3. 1/2 cup onion, finely diced
  4. 1/2 cup Parmesan cheese, grated
  5. 2 slices bacon or prosciutto, chopped (about 1 oz.)
  6. 1 can (28 oz.) crushed tomatoes
  7. 1 tbsp. Italian seasoning blend
  8. 1 tsp. salt, divided
  9. 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.

Kitchen Tips

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

Nutritional Information

Nutritional information per serving: 253 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 75 mg cholesterol; 760 mg sodium; 12 g carbohydrate; 3.0 g fiber; 30 g protein; 9.2 mg niacin; 0.8 mg vitamin B6; 1.6 mcg vitamin B12; 3.4 mg iron; 31.9 mcg selenium; 5.1 mg zinc; 114.6 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron.

Recipe/photo/information courtesy of The Beef Checkoff

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