Slow Cooker Braciole Steak Roll Ups Recipes

CROCK POT STUFFED STEAK

Steps:

• Pound the salt, garlic powder and black pepper into the steak.
• Lay the stuffing on top of the steak and roll up jelly-roll style.
• Place toothpicks in steak to hold in place.
• Place the steak in the crock pot.
• Mix the cream of mushroom soup, dry onion soup mix and water in bowl until smooth.
• Pour over the steak in the crock pot.
• Cook on low for about 6 hours.
• Thicken the broth for gravy if you like.
• Serve with mashed potatoes, if desired.
• Slice the steak into serving pieces.

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

BOB'S SLOW COOKER BRACIOLE

Steps:

• Pour the marinara sauce into the slow cooker and set on High to warm.
• Combine the eggs and the breadcrumbs in a small bowl. Sprinkle both sides of the meat with salt and pepper. Pat the breadcrumb mixture over one side of the flank steak, leaving about a one inch border around edges. Top breadcrumbs with the bacon slices; sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
• Heat oil in a heavy skillet. Sear the stuffed flank steak in the hot oil until well browned on all sides, about 10 minutes. Transfer the meat to the warm sauce in the slow cooker. Spoon sauce over meat to cover.
• Turn slow cooker to Low; cook meat until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara.

BEEF BRACIOLE

Steps:

• 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.

SLOW COOKER STEAK AND VEGETABLE BRACIOLE

Steps:

• For Filling: In a small bowl, combine carrot, zucchini, sweet pepper, green onions, cheese, parsley, garlic, and black pepper. Spoon 1/4 cup of the filling onto each piece of meat. Roll up meat around the filling and secure with clean kitchen string or wooden toothpicks. Place meat rolls in a 3 1/2- or 4-quart slow cooker. Pour marinara sauce over meat rolls. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard string or toothpicks. If desired, serve meat rolls and marinara sauce over hot cooked pasta.

SLOW-COOKER STEAK & BACON ROLL-UPS

Steps:

• Place onions in slow cooker. Cut steak into 8 equal pieces. Spread with mustard; top with bacon and pickles. Roll up each steak piece, starting at one short side; tie with kitchen string to secure.
• Heat oil in large nonstick skillet on medium heat. Add roll-ups; cook 3 to 4 min. or until evenly browned, turning occasionally. Transfer to slow cooker. Add wine and bouillon cube; cover with lid.
• Cook on LOW 7 to 8 hours (or on HIGH 5 to 6 hours). Use tongs to transfer roll-ups to platter; remove and discard string. Cover roll-ups to keep warm. Add 2 Tbsp. liquid from slow cooker to flour in small bowl; whisk until smooth. Ladle remaining cooking liquid into medium microwaveable bowl. Add flour mixture; whisk until blended. Microwave 2 min. or until thickened, stirring every 30 sec. Spoon over roll-ups.

SLOW COOKER BEEF BRACIOLE

Steps:

• In a medium-sized bowl, mix together with a fork the sausage, Panko, Parmesan cheese, 1 tbsp parsley, basil, and egg until well combined.
• Lay the steaks out flat on a cutting board and liberally season the steaks on both sides with salt and pepper.
• Arrange 1 to 2 slices of prosciutto over each steak.
• Using a fork, spread the filling evenly over the prosciutto on each steak, leaving a border of about ¼-inch on all sides.
• One steak at a time, starting at the short end, roll each steak up.
• Use kitchen twine or string to securely tie the roll in intervals (a couple of times) down the roll, and then again with one string tied lengthwise. (See photos in post).
• Heat the oil in a large skillet over medium-high heat. Add the steak rolls and saute until browned all over - about 5 to 6 minutes.
• Add 2 cups of marinara in the bottom of the Crock-Pot and then nestle the braciole (steak rolls) into the sauce. Spoon the remaining sauce over the top.
• Cook on LOW for 5 hours (recommended) or on HIGH for 2 to 2 ½ hours.
• Remove the braciole and use kitchen shears to remove the twine/string. Use a sharp knife to cut the beef crosswise into slices about ½-inch thick.
• Place the slices on a serving dish, or individual plates and spoon a little more sauce over the top. Garnish with remaining parsley and serve at once with grated parmesan, if desired.

BEEF BRACIOLE RECIPE

Steps:

• Cut top-round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.
• Mince 4 cloves of garlic; slice the remaining 8 cloves.
• Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beef then sprinkle filling evenly over the proscuitto.
• Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.
• Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.
• Add the wine and the sliced garlic. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer.
• Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low.
• To thicken, place pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.
• Season with salt and black pepper to taste. Remove toothpicks and serve over pasta with additional grated cheese if desired.

SLOW COOKER STUFFED BEEF ROLLS

Steps:

• *Thin beef roundsteaks labeled for "bracciole" can be substituted
• **Equivalent of ready-made gravy may be substituted, but leave out the 1 1/4 cups water.
• Saute chopped onion, finely chopped mushrooms & carrots in the 1 tbs of butter in a skillet over medium-low heat.
• Combine bread crumbs, bacon, salt & pepper in a medium bowl. Add the sauteed vegetables, including the butter from the pan. Mix well.
• Place about 1/4 cup of stuffing on each cube steak and roll up from the narrow end, securing with a toothpick if desired. If there is stuffing left over, cover and set aside.
• Place beef rolls in slow cooker, cover and cook on HI 3-4 hrs, LOW 6-8 hours.
• If using the brown gravy mix, at the end of the cook time--or whenever beef rolls are done--remove rolls from slow cooker.
• Mix the brown gravy mix with the water in a small bowl or measuring cup, making sure there's no lumps. Turn the slow cooker to HI and add the thickly-sliced mushrooms and gravy/water mixture. Stir until thickened and replace the beef rolls in the cooker, cover and cook for 15 more minutes.
• If using ready-prepared gravy, simply pour it over the beef rolls, cover the crock pot, set it to HI and cook for 15 minutes or until gravy is heated.
• If there is reserved stuffing, reheat in a microwave on HI and serve beef rolls over the stuffing.
• Makes 6 beef rolls.

CROCK POT BRACIOLE

Steps:

• ,pound steak thin, mix cheese, bread crumbs, parsley and garlic, sprinkle over steak, roll steak up and tie with kitchen string, sprinkle with salt and pepper, put olive oil in pan on high heat, brown rolled steak on all sides. Mix tomatoes, seasoning and wine in large crock pot, add browned meat, cook on low for 6-8 hours. Remove roll from crock pot and let sit 10 min, slice 1/2 inch and serve with pasta or polenta (not included in nutritional value. Keep in mind it shrinks quite a bit while cooking!

BRACIOLE ROLLED STUFFED STEAK

Steps:

• Saute onions and garlic in 2 tablespoons of olive oil until softened. Add spinach, cook until wilted. Add parsley, breadcrumbs and cheese, season to taste with salt and pepper. Set aside. Pound steak until approximately 1/4 to 1/3 inch thin. Season with salt and pepper on both sides. Add stuffing down the middle of steak. Roll around stuffing and tie steak in 3 to 4 spots with kitchen twine. Sear Steak on all sides in a large skillet with the remaining 2 tablespoons of oil. Remove steak and deglaze pan with 1/4 cup of water, scraping up all the browned bits. Add the deglazing liquid, tomatoes, and steak to the slow cooker. Cook on high for 6 hours. Serve over your favorite pasta.

SLOW COOKER BRACIOLE, STEAK ROLL-UPS

Steps:

• Chop/Mince garlic, onions and spinach and bacon
• sauté bacon, garlic, onions and then add spinach and parmesan
• Remove from pan
• pound steaks and salt and pepper on both sides
• Put filling in steaks and roll up, tie with string
• Sear on all sides the steak roll-ups
• Put steak roll-ups into slow cooker
• Deglaze pan with 1/4 cup of water, add to slow cooker
• Add tomato cans (used slightly less than two whole cans) to slow cooker
• Add Siracha
• Cook on HIGH for 6 hours