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 TimePrep: 30 min. Cook: 6 hours
- 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.