Beef Braciole

Name: Beef Braciole
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6 servings.
Ingredients: 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

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

Ingredients

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

Directions

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 for 6-8 hours or until beef is tender.
Remove meat from sauce and discard string. Cut into slices; serve with sauce.