2 slices bacon or prosciutto, chopped (about 1 ounce)
1 can (28 ounces) crushed tomatoes
1 tablespoon Italian seasoning blend
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 cups cooked polenta, warmed
Instructions
Combine mushrooms, onion, cheese and bacon in medium bowl; set aside.
Cover beef Flank Steak with plastic wrap; pound until steak is 1/4 inch thick.
Season steak on both sides with 1/2 teaspoon salt and pepper. Arrange mushroom mixture evenly over steak, leaving 1-inch border on all sides. Starting on long side, roll up steak to enclose mushroom mixture. Secure roll with butchers twine.
Place tomatoes in slow cooker; stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and Italian seasoning. Add beef roll to sauce, turning once to coat. Cooked, covered, on HIGH 4 hours or on LOW 6 hours or until beef is tender.
Cut braciole diagonally into 1/2" thick slices. Serve over pasta or polenta topped with sauce, as desired.
Safe Handling Tips
Cook's Tip: For a larger flank steak, cut it in half horizontally. Pound the two halves, top evenly with mushroom mixture and roll up each to make two smaller, more manageable rolls.
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