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A close up view of slow cooker beef braciole on a white platter next to a bowl of marinara sauce.

Slow Cooker Beef Braciole

Course: Appetizer or Entree
Cuisine: Italian / American
Keyword: Beef braciole, easy beef braciole, holiday appetizers, how to make braciole
Prep Time: 15 minutes
Cook Time: 5 hours
Saute time: 10 minutes
Total Time: 5 hours 25 minutes
Servings: 8 people
Calories: 330kcal
Bursting with amazing Italian flavors. So tender and so flavorful and so easy in your slow cooker! Gorgeous when served either on a busy weeknight dinner or at a spectacular holiday party!
Print Recipe


  • 7QT Crock-Pot Cook & Carry Easy Clean Slow Cooker


  • ¼ lb Italian sausage sweet or hot, about 2 links, casings removed
  • cup Panko bread crumbs
  • 2 tbsp Parmesan cheese grated
  • 2 tbsp parsley fresh, chopped, divided
  • 1 tbsp basil fresh, chopped
  • 1 large egg
  • 4 round steaks about 2 to 3 lbs
  • Kosher salt
  • Black pepper
  • 3 oz prosciutto thinly sliced
  • 2 tbsp olive oil
  • 3 cups marinara sauce see quick recipe in NOTES


  • In a medium-sized bowl, mix together with a fork the sausage, Panko, Parmesan cheese, 1 tbsp parsley, basil, and egg until well combined.
  • Lay the steaks out flat on a cutting board and liberally season the steaks on both sides with salt and pepper.
  • Arrange 1 to 2 slices of prosciutto over each steak.
  • Using a fork, spread the filling evenly over the prosciutto on each steak, leaving a border of about ¼-inch on all sides.
  • One steak at a time, starting at the short end, roll each steak up.
  • Use kitchen twine or string to securely tie the roll in intervals (a couple of times) down the roll, and then again with one string tied lengthwise. (See photos in post).
  • Heat the oil in a large skillet over medium-high heat. Add the steak rolls and saute until browned all over - about 5 to 6 minutes.
  • Add 2 cups of marinara in the bottom of the Crock-Pot and then nestle the braciole (steak rolls) into the sauce. Spoon the remaining sauce over the top.
  • Cook on LOW for 5 hours (recommended) or on HIGH for 2 to 2 ½ hours.
  • Remove the braciole and use kitchen shears to remove the twine/string. Use a sharp knife to cut the beef crosswise into slices about ½-inch thick.
  • Place the slices on a serving dish, or individual plates and spoon a little more sauce over the top. Garnish with remaining parsley and serve at once with grated parmesan, if desired.



We recommend using round steak or flank steak, but any cut will work, just make sure it's pounded to just about ¼-inch in thickness.  
No need to cook the sausage before rolling the braciole.  It cooks perfectly in the slow cooker and adds flavor to the sauce. 
Searing the meat isn't 100% necessary, but helps to lock in juices and gives the exterior of the meat a nice texture. 
Our homemade marina is the bomb, but it takes a little while to prepare.  Store-bought is fine, in a pinch.  Here is a quick recipe that is very easy to make:
  1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add ½ cup each of chopped onion, celery, carrot, and 3 cloves of garlic minced. Cook until soft.
  2. Add 2 tbsp tomato paste and stir to coat.
  3. Add ½ cup of red wine and bring to a boil. Cook until slightly reduced, about 4 minutes.
  4. Add 1 28 oz. can crushed tomatoes, 1 tbsp dried oregano, 2 bay leaves, ½ tsp salt, and pinch of black pepper.  Simmer for 5 more minutes.


Calories: 330kcal | Carbohydrates: 7g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 116mg | Sodium: 769mg | Potassium: 779mg | Fiber: 2g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 4mg