Crockpot Braciole
by: ffadmin

Crockpot Beef Braciole
Cook time
Total time
  • 1 pound thinly sliced round steak
  • 6 black olives
  • 2 artichoke hearts
  • 2 cloves of garlic
  • 2 teaspoons organic extra virgin olive oil
  • juice of half a lemon
  • toothpicks
  • olive oil spray
  • 1 32-ounce can Muir Glen Chunky Tomato Sauce
  1. Place olives, garlic, artichoke hearts, juice of half a lemon and olive oil and place in a mini food processor and blend until creamy. Lie out the round steak on a cutting board.
  2. Next, spritz a stainless steel skillet with olive oil spray and warm over medium high heat. Begin spreading a thin layer of the olive mixture onto each steak. Roll up the steak and secure with the toothpicks.
  3. Place each in the pan to brown each side.
  4. Then, place each roll in the crockpot. Pour a small amount of beef broth into the skillet to deglaze the little brown bits. Pour the juice from the skillet over the braciole.
  5. Next, pour 2 cups of marinara sauce over the meat and cook on low for 8-10 hours.


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