Italian Meat Roll (Braciola) - KitchenAid KSC700SS - 7-qt. Slow Cooker Instructions And Recipes Manual

Italian Meat Roll (Braciola)

1 beef flank steak
(about 1 / lbs/680 g)
1
2
Salt, if desired
Black pepper, if
desired
6 cloves garlic, minced
1 / cups (325 mL)
1
3
loosely packed fresh
basil leaves, well
dried
/ cup (175 mL) loosely
3
4
packed fresh parsley
leaves, well dried
/ cup (75 mL) loosely
1
3
packed fresh
oregano leaves, well
dried
6 green onions, cut
into 1" pieces
/ cup (185 mL) grated
3
4
Parmesan cheese
2 tbs (30 mL) dry
Italian bread crumbs
3 tbs (45 mL) olive oil,
divided
1 medium onion, cut
into wedges
1 small yellow or red
bell pepper, coarsely
chopped
4 Roma tomatoes,
coarsely chopped
1 container (10 oz/
285 g) refrigerated
marinara sauce
Sprinkle both sides of steak lightly with salt and black
pepper, if desired. Starting in center, pound steak with
flat side of meat mallet into a rectangle (about
[0.6 cm] thick). Set aside.
In food processor, position multipurpose blade in work
bowl. With processor running, add garlic; process until
minced. Add basil, parsley, oregano, and green onions;
process until chopped. Add cheese, bread crumbs, and
1 tbs (15 mL) oil; process until blended. Leaving
(1.25 cm) on longest edges, spread mixture evenly over
meat, pressing firmly. Starting on longest side, roll up
jelly-roll style, folding in sides to enclose filling. Secure
with wooden picks or kitchen string.*
In large skillet or Dutch oven over medium-high heat,
heat remaining 2 tbs (30 mL) oil. Add beef roll; cook 5 to
7 minutes, or until browned, turning occasionally.
Place medium onion in slow cooker ceramic pot sprayed
with no-stick cooking spray. Add beef roll and any
remaining juices from pan. Top with bell pepper and
tomatoes. Drizzle evenly with marinara sauce. Cover and
cook at SIMMER 8 to 10 hours, or until meat is very
tender. Remove meat roll to work surface and cut into
slices. Serve meat and sauce with cooked spaghetti or
other favorite pasta.
Yield: 6 servings.
* Meat roll may be prepared to this point up to 8 hours
in advance, wrapped in plastic wrap, and refrigerated.
Per Serving: About 350 cal., 31 g protein, 15 g carb,
19 g total fat, 6 g saturated fat, 55 mg cholesterol,
380 mg sodium.
Tip: If steak is / " (1.25 cm) or thicker, butterfly meat
1
2
using a very sharp, thin knife. Starting with longest side
of steak, split horizontally without cutting through at
opposite edge. Open steak and pound slightly to flatten.
23
/ "
1
4
/ "
1
2