Best Beef Braciole (Italian in a Crock Pot)

Beef Braciole

Course Main Course
Cuisine American, Italian
Servings 6 people


Tomato Sauce

  • 24 oz Canned pasta sauce whichever one you like
  • 1/4 lb Bacon diced
  • 2 tbsp Tomato paste
  • 1 cup Vodka
  • 1/2 cup Heavy Cream


  • 4 tbsp Butter
  • 1.5 cup Panko
  • 2 tsp Italian Seasoning
  • 1 tbsp Salt kosher
  • 3 lb Top round steaks pounded to 1/4" thick
  • 2 tsp Black pepper
  • 8 oz Prosciutto thinly sliced
  • 1/4 cup Flat-leaf Parsley finely chopped
  • 1/2 cup Parmigiano-Reggiano cheese grated
  • 1/2 cup Pecorino Romano cheese finely grated
  • 3 tbsp Olive oil extra virgin


Tomato Sauce

  • Sauté bacon and tomato paste until bacon browns in a large pot
  • Deglaze pan with vodka
  • Add can of tomato sauce to the pot and simmer until alcohol cooks off
  • Stir in heavy cream and set sauce aside.


  • Melt butter in a medium skillet over medium. Add panko, and cook, stirring often, until golden brown and toasted, about 3 minutes. Transfer to a heatproof bowl, and stir in thyme and 1/4 teaspoon of the salt. Mix in parsley, garlic, and the Parmigiano-Reggiano and pecorino Romano cheeses. Set aside.
  • Lay steaks flat on plastic wrap. Salt and pepper steaks and pound to ¼” thick. Evenly distribute and lay slices of Prosciutto on each steak.
  • Top with panko breadcrumb mixture.
  • Roll the steaks, prosciutto, and breadcrumbs and secure with cooking string or toothpicks. (I prefer string)
  • Heat oil in a large skillet and add steaks, and sauté the rolls, turning occasionally, until browned on all sides.
  • Add browned steaks to crock pot and top with tomato sauce. Cook on high for 4 hours.
Keyword beef, braised, italian, roulade, slow cooker, tomato

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