Braised Italian Steak Roulades in a Slow Cooker

Braised Italian Steak Roulades in a Slow Cooker

  • Prep: 15 min
  • Cook Time: 7 hr
  • Total: 7 hr 15 min
  • Serving: 6
Sounds fancy, looks impressive, but simple to prepare, especially with a slow cooker. Spirals of lean round steak and colorful vegetables are cooked in a flavorful tomato sauce that will pair well with baked polenta, cooked orzo, or a slice of crusty bread.


  • Roulade Filling:
  • ½ cup grated carrot (about 1 large)
  • ½ cup grated zucchini or yellow squash (about 1 medium)
  • 1 (4 ounce) red bell pepper, seeded, cut into matchsticks
  • ½ cup finely chopped shallots (about 3 large)
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh parsley
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon black pepper
  • Pinch salt or to taste
  • 2 pounds boneless beef round steak
  • 2 teaspoons olive oil
  • 1 (16 ounce) jar or 2 cups of your favorite pasta sauce


  1. In a small bowl, combine the roulade filling ingredients:
  2. Trim fat from meat and cut into 6 even slices.
  3. Place slices in between 2 pieces of plastic wrap and pound with a meat mallet until each slice to ? to ¼ inch thickness.
  4. Uncover and spoon vegetable filling (about ? cup) down center of each flattened piece of meat, leaving a ¼ inch border on all sides.
  5. Roll meat up around filling and tie ends with string or secure with wooden toothpicks.
  6. Heat oil in a large skillet on high.
  7. Transfer meat rolls to skillet and cook 1 to 2 minutes on all sides until browned.
  8. Carefully place meat rolls in a 3 ½ to 4 quart slow cooker.
  9. Evenly cover meat rolls with sauce and cover cooker. Cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours.
  10. Discard string or toothpicks.


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