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.

  • 6
  • 8
  • 253
  • 30 g

Ingredients & Cooking


  • 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
  • 1 teaspoon pepper, divided
  • Hot cooked pasta or polenta


  1. Combine mushrooms, onion, cheese and bacon in medium bowl; set aside.

  2. Cover beef Flank 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, top 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 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.

  4. 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.

  5. Cut braciola diagonally into 1/2" thick slices.  Serve over pasta or polenta topped with sauce.

Nutrition Information

Butcher Counter

Slow-Cooked Beef and Mushroom BracioleFlank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.


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