Here’s one of my all time favorite recipes from our free weekly meal plans!
The flavors that are created by the slow simmering of beef, onions, garlic, and tomato sauce are just amazing. In fact, this exact same recipe makes my favorite pasta sauce, as well. Simply keep the slow cooker going another two hours, and then shred the braciole directly into the sauce and serve with your favorite pasta!
Oh, and if you’re one of the lucky folks who own a Ninja Cooking System, this entire recipe can be prepared in it! You’ll note that’s what I did, but I wrote the instructions for folks using a skillet and slow cooker.
Yield: 4 servings
Active Time: 20 min.
Total Time: 8 hr. 20 min.
- 1 lb. beef round steak
- 2 garlic cloves
- 1 tsp. Italian seasonings*
- 5 sprigs flat-leaf parsley
- 1/2 small onion
- 3 tbsp. parmigiano reggiano
- salt and black pepper, to taste
- 2 tsp. olive oil
- 8 oz. rigatoni noodles
- 1 cup low sodium tomato sauce
Special equipment: Butcher’s string
*I recommend Misculgio Italian Blend from Oil & Vinegar, see this post.
Mise en Place:
Thinly slice the garlic. Chop parsley. Chop the onion. Grate the Parmesan cheese.
Night Before or in the Morning:
Place the round steak between two sheets of plastic wrap (or inside a gallon zip-lock) and using a wooden mallet or rolling pin pound it until it’s about half as thin as it started out.
Place the garlic slices evenly on the steak and using the mallet again, pound the garlic into the meat. Lay a sheet of plastic wrap onto your working surface and place the steak on it. Season with salt and pepper and add the Italian seasonings, parsley, onion and parmigiano reggiano cheese.
Roll up the steak like a jelly-roll, and tie it with a piece of cooking or butcher’s string at 4 to 5 places so that it stays rolled during cooking. If prepping in advance, wrap in plastic wrap and refrigerate until ready to cook.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.
In the Morning:
Meanwhile, spread the tomato sauce over the bottom of your slow cooker and warm on low.
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Heat oil in a heavy skillet. Sear the beef until well browned on all sides, about 10 minutes, then transfer to the warm sauce in the slow cooker. Roll the braciole a couple of times to cover the meat with sauce. Cook until the meat is very tender, 6 to 8 hours. Remove string/toothpicks before slicing.
Cook pasta according to package instructions and serve topped with 4 oz. of meat, per person, and sauce.
Caprese Salad (3b)
Yield: 2 servings Active Time: 10 min. Total Time: 10 min.
- 2 vine-ripe tomatoes
- 2 oz. fresh mozzarella
- 15 leaves basil
- olive oil, for drizzling
- salt & black pepper
Slice tomatoes and mozzarella into 1/4 –inch thick slices. Layer, alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter
Drizzle the salad with olive oil and season with salt and pepper, to taste.