2  grass fed Beef Round Tip Steaks, about 1.5 lbs.

1 1/2 teaspoon Minced Garlic

2 Tablespoons Fresh Chopped Basil

2 cups Baby Spinach, packed

1 Egg

2 Tablespoons Olive Oil

2 cups Classico Tomato & Basil Sauce

(Gluten-free, no added sugar, way easier than making your own sauce)

Salt and Pepper


Use a meat mallet or a rolling-pin to work the meat down to about 1/4 inch thick. Lightly salt and pepper meat on both sides.

In a mixing bowl, whisk together the egg, garlic and basil. Fold in the spinach, being sure to evenly coat all the leaves.

Place half the spinach mixture on each piece of beef. Tightly roll up the beef with the spinach inside, and secure with toothpicks.

Heat the olive oil in a pan on the stove. Brown the rolled meat on all sides.

Place the browned meat in a crock pot and cover with the sauce. Cook on low for 6 hours. Turn off the crock pot and let rest for 15 minutes.

Cut each braciole in half and remove the toothpicks. Serve each half covered with extra sauce from the crock pot. Garnish with a fresh basil leaf. Serves four.