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Beef Braciole

My great-aunt used to make the most amazing braciole, but it was a laborious and time-consuming effort. I took her basic recipe and transformed it into a slow cooker version, making it easier for today's hurried world. My great-aunt always served the flank steak sliced over orzo that had been tossed with olive oil and Romano cheese. Delicioso!—Lisa Renshaw, Kansas City, Missouri
  • Total Time
    Prep: 30 min. Cook: 6 hours
  • Makes
    6 servings


  • 2 jars (24 ounces each) tomato basil pasta sauce
  • 1 teaspoon crushed red pepper flakes
  • 1 beef flank steak (1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, beaten
  • 1/2 cup seasoned bread crumbs
  • 8 thin slices prosciutto or deli ham
  • 1 cup shredded Italian cheese blend
  • 2 tablespoons olive oil


  • In a 5- or 6-qt. oval slow cooker, combine pasta sauce and pepper flakes. Pound steak with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper.
  • In a small bowl, combine eggs and bread crumbs. Spoon over beef to within 1 in. of edges; press onto meat. Layer with prosciutto and cheese. Roll up jelly-roll style, starting with a long side; tie at 2-in. intervals with kitchen string.
  • In a Dutch oven, brown meat in oil on all sides. Transfer to slow cooker; spoon sauce over meat. Cover and cook on low until beef is tender, 6-8 hours.
  • Remove meat from sauce and discard string. Cut into slices; serve with sauce.
Nutrition Facts
1 serving: 515 calories, 25g fat (8g saturated fat), 155mg cholesterol, 1881mg sodium, 31g carbohydrate (17g sugars, 6g fiber), 38g protein.

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