beef mushroom braciole

Slow-Cooked Beef and Mushroom Braciole

Flank Steak is lean and boneless with lots of intense beef flavor. In this Italian recipe, Flank Steak is rolled in a savory mushroom mixture and slow cooked in crushed tomatoes.

From our families to yours, enjoy the food on your table!


  • 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 ounce) crushed tomatoes
  • 1 tablespoon Italian seasoning blend
  • 1 teaspoon salt, divided
  • 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.
    Cook’s Tip: For a larger flank steak, cut it in half horizontally. Pound the two halves, tope 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 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.

Recipe courtesy of Beef it’s what’s for dinner.