Slow Cooker Beef Braciole ~ thinly sliced sirloin beef rolled around seasoned breadcrumbs, two kinds of cheese, prosciutto and fresh herbs then braised in the crockpot in a rich tomato sauce.
There’s nothing fancy about my wardrobe but there are two things I am a total snob about. One is nachos (they must be loaded!), the other is pasta sauce – it should always taste like vine-ripened tomatoes, garlic and basil.
I normally make my own sauce so on the occasions I buy a jar sauce I still want ~ and expect ~ the same delicious quality. I was already a fan of Prego Farmers’ Market® sauces so when I was approached to create a recipe, I jumped.
Slow Cooker Beef Braciole is a tasty meal for the whole family that slow cooks while you relax!
Thinly sliced sirloin filled with a delicious mix of seasoned breadcrumbs, two kinds of cheese, prosciutto and fresh herbs, rolled tight and slow cooked in Prego Farmers’ Market® Classic Marinara.
What is Beef Braciole?
If you were a fan of the sitcom, Everybody Loves Raymond you may remember the episode where Debra made Braciole, pronounced brah-chee-oh-luh, even better than her mother-in-law, Marie. When Marie finds out, it was war. Yikes.
This Slow Cooker Beef Braciole isn’t Debra’s recipe, but it’s over the top delicious. Once the beef rolls are in the slow cooker it’s hands off and the Prego Farmers’ Market sauce becomes even tastier with a little slow cooker magic.
What’s in slow cooker beef braciole?
- sirloin or top round steak
- olive oil
- onion
- fresh spinach
- salt and pepper to taste
- kitchen twine or toothpicks
- prosciutto
- fresh parsley
- italian style breadcrumbs
- egg
- grated parmesan cheese and mozzarella
- beef stock
- Prego Farmers’ Market® Sauce
Tip #1: I used Classic Marinara Prego Market® sauce other varieties, Roasted Garlic and Tomato Basil & would be really good, too.
Tip #2: Your butcher can thinly slice the beef for you. You can also pound it thin with a meat mallet.
HOW TO MAKE ITALIAN BEEF BRACIOLE:
Trim any excess fat from the beef then pound or slice it very thin. Cut the beef into individual pieces slightly larger than palm-size, then season with salt and pepper and set aside.
Drizzle one tablespoon of olive oil in a skillet over medium heat then add the onions and spinach. Season with salt and pepper and cook 2-3 minutes or until the onions are tender and spinach wilted.
Add the parsley, breadcrumbs, Parmesan, Mozzarella and egg to the skillet, blending to form the stuffing then divide the stuffing into equal parts for each piece of beef.
Lay a slice of prosciutto onto each piece of beef then spread the stuffing over the prosciutto. Roll the beef tightly around the stuffing and secure with kitchen twine or toothpicks.
Add another tablespoon of olive oil to the same skillet over medium-high heat then gently place the rolls in the skillet searing on all sides.
Pour the marinara into the bottom of the slow cooker then top with the beef rolls. Deglaze the skillet with the beef stock (don’t skip this step – it adds another layer of flavor!), scraping any brown bits from the bottom then add it to the slow cooker.
Simmer on high for 3 ½ – 4 hours or on low 6 ½ – 7 hours. Times will vary depending upon thickness of the beef (you want the beef to be fork tender). When the beef rolls are tender, transfer them to a cutting board. Cut off the strings then slice the rolls into pinwheels where the strings were.
WHAT DO YOU SERVE WITH slow cooker BEEF BRACIOLE?
Pasta goes perfectly with this recipe. Cook your favorite pasta to al dente then blend most of the sauce with the pasta and drizzle the remaining over the braciole. Garnish with fresh parsley and grated Parmesan and serve right away.
Need more Italian favorites? Try this 3 cheese Baked Mostaccioli!
Enjoy!
If you tried this Slow Cooker Beef Braciole recipe or any other on the blog, then I’d love to hear from you with a comment or star rating!
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Slow Cooker Beef Braciole
Equipment
- slow cooker/crockpot
Ingredients
- 1 pound lean sirloin or top round steak
- olive oil
- 1 small onion diced
- 2 cups fresh spinach rough chopped
- 1/4 cup fresh Italian parsley
- 1/2 cup Italian style breadcrumbs
- 1/4 cup mozzarella shredded
- 1/4 cup parmesan cheese grated
- 1 large egg
- 4 ounces prosciutto
- 1 jar Marinara Prego or your favorite
- 1/2 cup beef stock
- kitchen twine or toothpicks
Instructions
- Trim any excess fat from the beef then pound or slice very thin.
- Cut the beef into individual slightly larger than palm-size pieces then season with salt and pepper and set aside.
- Drizzle one tablespoon of olive oil in a skillet over medium heat then add the onions and spinach. Season with salt and pepper and cook 2-3 minutes or until the onions are tender and spinach wilted.
- Add the parsley, breadcrumbs, Parmesan, Mozzarella cheeses and egg to the skillet, blending to form the stuffing.
- Divide the stuffing into equal parts for each piece of beef. Lay a slice of prosciutto onto each piece of beef then spread the stuffing over the prosciutto. Roll the beef tightly around the stuffing and secure with kitchen twine or toothpicks.
- Add another tablespoon of olive oil to the same skillet over medium-high heat then gently place the rolls in the skillet searing on all sides.
- Add the marinara to the bottom of the slow cooker then top with the beef rolls. Deglaze the skillet with the beef stock, scraping any brown bits from the bottom then pour into the slow cooker.
- Simmer on high for 3 ½ – 4 hours or ow 6 ½ – 7 hours. Times will vary depending upon thickness of the beef (you want the beef to be fork tender). Slice the rolls pinwheels and serve with pasta.
First of all, I LOVE “Everybody Loves Raymond” and I totally remember that episode. I’ve never actually had braciole but it looks amazing. I might need you to come make it for me. #client
Thanks so much – anytime Carolyn! I lose control with this stuff — comfy pants required ?
Delicious with one addition. Add a few golden raisins to the filling. It gives a nice balance to the acidity of the sauce. I got this idea from Debra Makes Something Good episode of Everybody Loves Raymond.
Hi Gale – thanks so much and thank you for that tip too – it sounds like a delicious addition! 🙂