|2||each||marinara sauce||24-26 oz. jars, chunky style*|
|1/2||cup||onion, yellow||finely chopped|
|1 1/2||tablespoons||vegetable oil||or olive oil|
|1/4||cup||raisins, seedless||soaked, drained and chopped|
|1 1/2||pounds||beef, flank steak||or round steak (1 whole piece), pounded to 1/4"|
|1/2||teaspoon||black pepper||freshly ground|
|5||slices||bacon||par-cooked and cooled|
|2||tablespoons||vegetable oil||or olive oil|
Pour the marinara sauce with the wine into slow cooker and set on HIGH to warm.
In medium skillet, heat 1 ½ Tbs. vegetable or olive oil over medium heat; add the celery, onion and garlic; saute until tender, about 5 to 7 minutes. Set aside to cool.
In a medium-small bowl, combine the eggs, bread crumbs, cooked and cooled celery, onion and garlic, raisins, parsley and marjoram.
Sprinkle both sides of the pounded meat with the salt and pepper. Spread the bread crumb mixture over one side of the meat, leaving about a 1-inch border around the edges. Evenly top this mixture with the par-cooked bacon slices and sprinkle with the cheese. Tightly roll the steak lengthwise into a log and secure with toothpicks or kitchen twine in several places.
Heat 2 Tbs. vegetable or olive oil in a heavy skillet over medium-high heat. Sear the stuffed meat until well browned on all sides, about 10 minutes. Place seared meat roll into the warmed sauce in the slow cooker; roll around to coat well with the sauce.
Turn down heat to LOW and cook the braciole until very tender, about 6 to 8 hours. Remove to cutting board and let rest, tented with foil, 5 to 10 minutes. Remove toothpicks or twine and slice. Carefully move slices to a warmed serving platter and ladle over with some of the sauce. Serve with the remaining sauce on the side, hot cooked pasta and garlic toast, if desired.
First published: 2010-03-24 last updated: 2014-06-29
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