Slow Cooker Beef Braciole

Ingredients

• 2 teaspoons olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 ½ cups chopped fresh spinach
• 2 teaspoons dried parsley
• ¼ cup seasoned breadcrumbs
• 1 oz Parmesan cheese, freshly grated (grate on the smallest holed side of a box grater for best texture)
• 1 tablespoon golden raisins
• 1 ¼ lbs (20 oz) lean, trimmed top round beef steak (choose a thin cut to minimize pounding)
• Salt & pepper to taste
• 1 tablespoon olive oil (for searing)
• ¼ cup water
• 24 oz jar Marinara sauce (a good quality one makes a difference!)
• 1 cup canned crushed tomatoes
• You will also need either kitchen twine or toothpicks to seal the steak once the filling is rolled inside.

Instructions

1. In a large skillet, heat the initial 2 teaspoons of olive oil over medium heat. Add the diced onions and cook gently for about 3-5 minutes, or until they soften and become translucent. Introduce the minced garlic to the skillet, stirring frequently for another minute until it becomes fragrant but not browned. Next, add the fresh spinach, stirring constantly for approximately one minute until it wilts down significantly. Remove this flavorful mixture from the heat and transfer it into a medium-sized bowl. To this bowl, add the dried parsley, seasoned breadcrumbs, freshly grated Parmesan cheese, and the golden raisins. Stir all these ingredients thoroughly until they are well combined, creating a robust and aromatic filling. Set this bowl aside while you prepare the beef.
2. Prepare your beef steak by placing it on a large piece of parchment paper. Cover the steak with another piece of parchment paper. Using a meat mallet, carefully pound the steak evenly until it is about ¼ to 1/3 inch thick. This step is crucial for tender braciole and may take several minutes to achieve the desired thickness. Once pounded, generously sprinkle both sides of the flattened beef with salt and freshly ground black pepper to taste.
3. Take the prepared breadcrumb and spinach mixture and spread it evenly down the center length of the pounded beef steak. Beginning with one of the long sides, carefully roll the steak tightly around the filling. Once rolled, secure the steak with either kitchen twine, tying it at intervals to hold its shape, or by inserting several toothpicks along the seam and ends. If using toothpicks, ensure they are firmly in place to prevent the filling from escaping during cooking.
4. Pour the remaining tablespoon of olive oil into the same large skillet you used earlier, and heat it over medium-high heat. Carefully place the rolled beef steak into the hot skillet. If your steak roll is particularly long, you may need to curl it slightly into a ‘C’ shape to fit it into your largest skillet. Sear the beef for 2-4 minutes on each side until it is beautifully browned and seared all around. This searing step locks in flavor and creates a delicious crust.
5. Once seared, transfer the beef braciole to your slow cooker. Return the skillet to the stove and add the ¼ cup of water to deglaze the pan. Use a spatula to scrape up all the delicious browned bits from the bottom of the skillet, dissolving them into the water. This liquid, now rich with flavor, should turn brown. Pour this flavorful liquid directly into the slow cooker over the braciole. Add the entire jar of marinara sauce and the canned crushed tomatoes to the slow cooker, stirring gently to combine them with the deglazing liquid. Spoon some of the sauce over the top of the beef roll to ensure it’s well coated. Finally, place the lid securely on the slow cooker and cook on the LOW setting for 5 ½ – 6 hours. This slow cooking process will ensure the beef becomes incredibly tender and infused with the rich tomato sauce.

Notes & Tips for Success

Pounding the Beef: Achieving a consistent thickness (1/4 to 1/3 inch) is key. This not only ensures even cooking but also makes the beef tender enough to roll without tearing. If you don’t have a meat mallet, the bottom of a heavy skillet or a rolling pin can work in a pinch. Place the beef between two sheets of parchment paper or plastic wrap for easy handling and to prevent sticking.

The Filling: The combination of spinach, Parmesan, breadcrumbs, and golden raisins creates a wonderfully balanced filling. The raisins add a touch of unexpected sweetness that cuts through the richness of the beef and sauce, a classic Italian touch. Feel free to experiment with other additions like pine nuts or a pinch of red pepper flakes for a subtle kick.

Searing is Essential: Don’t skip the searing step! Browning the beef roll before slow cooking adds an incredible depth of flavor and creates a beautiful exterior. The caramelized surface contributes to a richer final dish.

Deglazing the Pan: This simple step captures all the flavorful browned bits left in the skillet after searing, incorporating them into your sauce. It’s a small detail that makes a big difference in the overall richness of your braciole.

Weight Watchers PersonalPoints: To easily view your WW PersonalPoints for this recipe and track it directly in the WW app or site, click here!

Serving Suggestions: While pasta is the traditional pairing, serving this Slow Cooker Beef Braciole over creamy polenta, mashed potatoes, or even alongside crusty bread to soak up the glorious sauce is equally delightful. For a lighter option, consider a side of steamed green beans or a simple arugula salad.

Storage & Reheating: Leftover braciole and sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop over medium-low heat or gently in the microwave. The flavors often deepen overnight, making leftovers even more delicious!

Nutrition Information (from myfitnesspal.com):

• 313 calories
• 20 g carbs
• 9 g sugars
• 13 g fat
• 4 g saturated fat
• 28 g protein
• 4 g fiber

MyWW SmartPoints per (1/6th of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)

• Green: 7 SmartPoints
• Blue: 7 SmartPoints
• Purple: 7 SmartPoints

Weight Watchers Points Plus: (P+ calculated using the recipe builder on weightwatchers.com)

• 7 per serving

Recipe adapted from The Well-Floured Kitchen