An Italian favorite, this Flank Steak is rolled up with a savory mushroom mixture and slow cooked in crushed tomatoes.
Combine mushrooms, onion, cheese and bacon in medium bowl; set aside.
Cover beef Flank Steak with plastic wrap; pound until steak is 1/4 inch thick.
Season steak on both sides with 1/2 teaspoon salt and 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 butchers twine.
Place tomatoes in slow cooker; stir in remaining 1/2 teaspoon salt, remaining 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 braciola diagonally into 1/2" thick slices. Serve over pasta or polenta topped with sauce.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.