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 slow cooked in marinara sauce until super tender. Serve slices of the braciole with your favorite pasta!
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!
Notes
- Leftovers can be stored in an air-tight container in the refrigerator and used within 3-4 days.
Tried this recipe?Let us know how it was!