Last Updated on January 2, 2020
Braciole: in layman’s terms, an Italian-American meat roll-up. This gluten-free dish features a butterflied roast filled with bacon and mushrooms, cooked in a red wine tomato sauce.
GF Mushroom and Bacon BraciolePrint
- 1 pkg ButcherBox Eye Round Roast
- 4 slices ButcherBox Bacon
- 1⅓ c mushrooms small dice
- 1 small yellow onion small dice
- 1 tsp thyme minced
- 2 cloves garlic minced
- 1 Tbsp Italian parsley minced
- 1 Tbsp avocado oil
- 1 c red wine use beef broth or water for Whole30 and Keto diets
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 2 sprigs basil
- 3 sprigs oregano
- 4 sprigs thyme
- 1 tsp kosher salt
- ½ tsp black pepper
- Preheat oven to 300°F.
- Cut 3 pieces (7” long) of butcher’s twine and set aside.
- Pat dry eye round roast with paper towels. To butterfly, place eye round on a cutting board and imagine it divided into thirds from the cutting board to the top. Beginning with the bottom third, slice lengthwise, stopping about half way through. Fold the meat open and repeat the slice in between the top two thirds. You want a rectangular piece of beef that is fairly flat.
- Season inside of eye round with salt and pepper, then set aside.
- Preheat sauté pan to medium heat. Add diced bacon and sauté for 3 minutes. Add onions, garlic, thyme and parsley, sauté for 5 minutes. Finally, add mushrooms and sauté for 4 minutes.
- Spread mushroom/bacon mixture on butterflied eye round, then roll with seam side down. Tie with butcher’s twine (make sure it’s tight to prevent unrolling).
- Preheat Dutch oven. Melt ghee and sear all sides of eye round for 3 minutes per side.
- Remove eye round from Dutch oven and deglaze with red wine. Simmer for 3 minutes, then add crushed tomatoes, tomato sauce, herbs, salt and pepper.
- Return seared eye round to Dutch oven, cover and place in oven. Cook for 4 hours.
- Remove sprigs of herbs and butchers twine before slicing and serving with roasted potatoes or your favorite pasta!
Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.