Slow-Cooked Beef and Mushroom Braciole​
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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 ounces) crushed tomatoes
1 tablespoon Italian seasoning blend
1 teaspoon salt, divided
Hot cooked pasta or polenta
Combine mushrooms, onion, cheese and bacon in medium bowl; set aside. Cover beef steak with plastic wrap; pound until steak is 1/4 inch thick.
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.
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.
Cut braciole diagonally into half-inch thick slices. Serve over pasta or polenta topped with sauce.
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Recipe courtesy of Mississippi Beef Council
