Slow Cooker Beef Braciole
Slow Cooker Beef Braciole, made with flank steak that’s been stuffed with a delectable, garlicky filling, then rolled up and seared in a pan, before being slow cooked in marinara sauce until super tender. Serve slices of the braciole with your favorite pasta or veggies for the ultimate slow cooker Italian meal!
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Usually, I would only make braciole, a dish that cooks for hours in the oven, in the winter.
No braciole is worth turning my oven on in the middle of summer, so I decided to try it in a slow cooker.
Now, I make Slow Cooker Beef Braciole all year long without having to heat up the house!
Traditionally, you make beef braciole by adding a filling on top of your flank steak, roll it up and secure it with either kitchen twine or toothpicks, then sear it in a pan before it braises for hours in the oven.
With this recipe, you take the stuffed, rolled, and secured braciole, and sear it in a hot pan. Then, let it braise in the slow cooker until it is melt-in-your-mouth tender.
Mushroom Kale Lasagna is another great Italian comfort food!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Flank steak
- Parmesan cheese
- Marinara sauce – homemade or store-bought
- Olive oil
- Italian-style breadcrumbs
- Fresh parsley
- Garlic
- Seasonings (dried oregano, salt, pepper)
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
There are many variations in what beef braciole filling can be made with.
I went with a combination of garlic, fresh and dried herbs, breadcrumbs, and parmesan cheese.
It’s a garlicky, flavorful filling made with easy-to-find ingredients.
After you spread the filling on the meat, roll it up and secure it.
You can tie kitchen twine around it, or use toothpicks as shown in the image below.
Make sure all sides are secured so the filling doesn’t fall out. Then brown all sides of the braciole before adding it to the slow cooker.
When the braciole is nice and tender, remove all the twine/toothpicks and slice it.
I slice it about 1 1/2″ thick, but you can slice it as thin or thick as you like.
How to serve beef braciole?
You could serve beef braciole family-style; all splayed out, or you could plate each piece individually.
I like to serve this tender braciole over pasta with the flavorful marinara the meat braised in.
A side salad and garlic bread are excellent side dishes to serve with this slow cooker meal.
How long is the cooked beef good for?
Leftovers can be stored in an air-tight container in the refrigerator and used within 3-4 days.
Looking for more Italian comfort foods? Here are some favorites:
- The Best Italian Meatballs
- Baked Italian Chicken Meatballs
- Cheesy Spinach Lasagna Roll Ups
- Amatriciana Pasta Sauce
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Slow Cooker Beef Braciole
Equipment
- 5-6 quart slow cooker
- Kitchen twine or toothpicks for securing the braciole
Ingredients
- 24 ounces marinara sauce (3 cups)
- 2 pounds flank steak
- 1-2 tablespoons olive oil divided
- salt & pepper to taste
- 1/4 cup Italian-style breadcrumbs
- 4-5 garlic cloves minced
- 1/3 cup chopped fresh Italian parsley plus more for garnish
- 1/4 cup grated parmesan cheese plus more for garnish
- 1/4 teaspoon dried oregano
Instructions
- Pour your marinara sauce into the slow cooker.
- Place flank steak on a large cutting board and spread a little olive oil over the top of the meat, then season it with salt & pepper.
- For the filling: add breadcrumbs, garlic, parsley, parmesan cheese, dried oregano, and salt & pepper to a small bowl. Stir to combine. Spoon the filling on top of the seasoned flank steak, making sure it is evenly distributed.
- Use either kitchen twine or toothpicks to secure all three sides of the braciole, ensuring that you don't lose that yummy filling!
- Heat olive oil in hot skillet, and sear all sides of the braciole, then nestle it into the marinara sauce in the slow cooker. Cook on high for 4-4.5 hours, or low for 6-6.5 hours. At the end of cooking time, it should be nice and tender, and easy to slice. If it's not, keep cooking. When it's ready, slice the meat into 1-inch slices, serve over pasta with the marinara and garnish with chopped, fresh parsley and parmesan cheese. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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It was so easy and turned out great with the meat so tender. I didn’t have parsley, so subbed in spinach. We’ll definitely be making this again !
I’ve made this recipe twice and it’s a huge hit. I do use thin sliced round steak and I don’t brown before putting in the SC. I’ve also thrown in spinach on top if I have any. Cook on low for 5-6 hrs. Absolutely delish & fork tender
Barbara, thank you so much for your review and sharing your tips! I appreciate it :)
Everyone loved it!