Italian Rollups

These Italian beef rollups (braciole by another name) are restaurant-worthy but cook themselves in the slow cooker. Thin-pounded round steak gets layered with prosciutto and an herb-pine nut filling, rolled tight, tied with string, and braised for 6 to 7 hours in red wine and beef broth until the tough round steak turns melt-in-your-mouth tender.

The dried porcini mushrooms are a quiet powerhouse here. Rehydrated in hot broth, they release an intense, earthy umami that infuses the entire braising liquid. By the time the rollups are done, that liquid has become a rich, complex sauce that just needs a cornstarch slurry to thicken.

Pounding the steak to ¼ inch thin is key. Thick pieces won’t roll tightly enough and the filling falls out during the long cook. Use a meat mallet between sheets of plastic wrap to get an even thickness.

Pro Tips

• Tie the rollups tightly with kitchen string in two or three places. They’ll unravel during cooking if you rely on a single tie.
• Place them seam-side down in the slow cooker so they hold together during the braise.
• Don’t skip the cornstarch step at the end. The braising liquid is thin and flavorful but needs thickening to coat the rollups properly.
• Use shiitake mushrooms if porcini aren’t available. They’re more affordable and still add good umami depth.

Variations

• Add a thin slice of provolone over the prosciutto before rolling for a cheesy filling.
• Swap the red wine for Marsala for a sweeter, more Sicilian-style sauce.
• Use flank steak instead of round if you want a slightly more tender result.