Slow Cooker Stuffed Flank Steak with Savory Herb Filling

1. Introduction

Stuffed Flank Steak in the Crockpot is the epitome of a comforting, hearty meal that brings families together around the table. Combining tender, slow-cooked beef with a savory, herb-infused stuffing, this dish exemplifies the best of convenience and flavor. Whether you have a busy weekday schedule or are looking for a weekend culinary project that doesn’t require you to stand in the kitchen for hours on end, this recipe fits the bill.

For many families, flank steak tends to be reserved for quick grilling or marinating. However, using it in a slow cooker is a brilliant alternative that brings out its tenderness. By pounding the steak flat and rolling it with a flavorful stuffing, you add complexity to both taste and texture. The result is a melt-in-your-mouth main course that your friends, family, or dinner guests will remember long after the plates have been cleared.

In this recipe, you’ll also discover the sweet satisfaction of a filling that involves herb stuffing mix, corn kernels, and finely chopped carrots. The stuffing mix contributes that homey, cozy flavor; the corn offers pops of sweetness; and the carrots add both nutritional value and a pleasing crunch. Topped off with a simple marinara sauce and cooked low and slow for seven hours, this recipe is a masterclass in the virtues of minimal effort and maximal deliciousness.

Additionally, this dish is quite versatile. You can customize the stuffing, choose different vegetables, or even experiment with added herbs to match your preferences. Pair it with fluffy rice, creamy mashed potatoes, or crunchy steamed vegetables to complete the meal. Whether you’re an experienced cook looking to expand your recipe repertoire or a beginner eager to discover crockpot magic, this Stuffed Flank Steak recipe can cater to all levels of cooking experience.

In the following sections, we will explore all the details you need: timing, equipment, tags, serving size, difficulty level, allergen information, dietary preferences, course and cuisine classification, an ingredient list organized in an easy-to-read table, step-by-step instructions, in-depth preparation tips, comprehensive nutritional information in a table format, tips and tricks for best results, recommended add-ons, perfect side dishes, ways to improve and vary the recipe, how to store leftovers safely, an FAQ with common inquiries, and finally a conclusion that ties it all together. By the end, you’ll be more than prepared to make—and master—Stuffed Flank Steak in the Crockpot.

2. Time

One of the biggest advantages of slow cooker meals is how easily they fit into a busy schedule. You can prepare this recipe in the morning or mid-day, then leave it to cook while you go about your day.

Preparation Time (Prep Time): 15 minutes
Cook Time: 7 hours
Resting Time (Suggested): 5 minutes (after removing from the crockpot, before slicing)
Total Time: 7 hours 20 minutes

You’ll notice that the only active time required is about 15 minutes, which you’ll spend trimming, pounding, stuffing, rolling, and browning the steak. The rest is handled by the slow cooker. After seven hours of cooking, the flank steak is fork-tender and infused with the flavors of its stuffing and sauce. A brief five-minute rest period allows the juices to redistribute, ensuring each slice is as juicy as possible.

3. Needed Equipment

Before you begin, it’s helpful to gather all the equipment you’ll need. Cooking is more enjoyable and less stressful when you have everything within arm’s reach. Here is a detailed list:

Cutting Board: A sturdy cutting board to trim and slice the flank steak.
Knife: A sharp chef’s knife or slicing knife for trimming the steak and chopping vegetables if needed.
Meat Mallet: To pound the flank steak flat and ensure even thickness.
Mixing Bowl (Large): A bowl to mix together the stuffing, corn, and carrots.
Skillet (Large): A large skillet or frying pan to brown the stuffed flank steak.
Nonstick Cooking Spray: For lightly coating the skillet and the inside of the crockpot.
Meat String or Butcher’s Twine: To secure the rolled flank steak so the stuffing remains inside. Alternatively, you can use a meat net if you have one.
Tongs or Spatula: To turn the stuffed steak in the skillet.
Crockpot (Slow Cooker): The core piece of equipment for this recipe. A standard size (5 to 6 quarts) works well.
Meat Thermometer (Optional): Useful if you want to double-check the internal temperature of the meat, though the slow cooking process usually guarantees it reaches a safe temperature.
Serving Platter or Cutting Board: For placing the cooked steak to rest and eventually slice.
Aluminum Foil (Optional): If you want to tent the steak during resting, you can use foil to keep it warm.

Gathering these items first means you can focus on the cooking process without distractions.

4. Tags

Tags are a convenient way to categorize a recipe. If you like to organize your cooking by dietary preferences, cooking methods, or special occasions, consider the following tags relevant to this Stuffed Flank Steak recipe:

Slow Cooker Recipes
Meat Dishes
Family Dinner
Main Course
Easy Meal Prep
Beef Recipe
Comfort Food
Weekend Meals
Make-Ahead
High-Protein

5. Serving Size

This recipe yields about 8 servings. Each slice of the stuffed flank steak, accompanied by some of the sauce and stuffing, forms one serving. When paired with side dishes such as mashed potatoes, rice, or steamed vegetables, one serving is typically quite filling. If you have guests with larger appetites, be prepared that they may want an extra slice.

6. Difficulty Level

Difficulty: Easy to Moderate

While this recipe involves a few steps—pounding, stuffing, rolling, browning—the slow cooker approach makes the majority of the cooking process hands-off. For beginner cooks, the trickiest aspect may be butterflying the flank steak correctly and rolling it without losing the stuffing. With patience and a little practice, these steps become straightforward. Browning the steak isn’t complex, either; you simply need to rotate it carefully to ensure you get a good sear on all sides.

7. Allergen Information

It’s always important to note potential allergens, especially if you’re cooking for a group with diverse dietary considerations. Here is a breakdown:

Wheat/Gluten (via Stuffing Mix): The herb stuffing mix typically contains wheat products. If someone is sensitive to gluten, you may need to find a gluten-free herb stuffing or substitute with gluten-free breadcrumbs and seasonings.
Corn: Included as kernels. Although corn allergies are less common, they do exist. Consider omitting or substituting with another vegetable (e.g., peas) if there’s a concern.
Potential Dairy in Stuffing Mix (Depending on Brand): Some pre-packaged stuffing mixes might include dairy-based flavorings or additives. Check labels carefully for those with dairy allergies.
Potential Soy in Marinara Sauce (Depending on Brand): Some marinara sauces may contain soybean oil or other soy-based additives. Check the ingredient list if soy is a concern.

If you need to adapt for allergies, look carefully at ingredient labels or switch to homemade versions of the questionable items.

8. Dietary Preference

Omnivore-Friendly: This recipe centers around beef and uses a store-bought herb stuffing.
Not Vegetarian/Vegan: Contains beef and typically a stuffing mix that may include animal-based flavorings or by-products.
Adaptable: Certain elements could be modified for specific dietary needs, but fundamentally, this remains a beef-focused dish.

9. Course

Main Course (Entrée)

Stuffed Flank Steak is substantial enough to serve as the main part of the meal. With the stuffing inside, it becomes a one-dish wonder, though it’s best complemented by side dishes.

10. Cuisine

American Home Cooking / Comfort Food

The use of herb stuffing, slow cooking methods, and marinara sauce underscores a blend of American-style comfort cooking with mild Italian-inspired notes from the marinara sauce.

11. Ingredients in Tables

Below is a breakdown of the ingredients needed in an organized table. Please note that certain brands of stuffing mix and marinara sauce can vary in size and seasonings, so it’s best to select a brand you know and love. Adjust seasoning (like salt or pepper) if needed.

Ingredient	Quantity	Notes
Herb stuffing mix	1 package (about 6 oz)	Check for gluten-free versions if necessary.
Corn kernels (fresh or frozen)	1 cup	Adds sweetness and texture to the stuffing.
Carrots (finely chopped)	1/2 cup	Provides color, crunch, and nutrients.
Flank steak	1 (approx. 2 lbs)	Trim excess fat; you’ll butterfly and pound it flat.
Marinara sauce	1 cup	Use your preferred brand or homemade; a basic tomato sauce works fine too.
Nonstick cooking spray	For greasing skillet/crockpot	You can also use a small amount of oil if you prefer.

Depending on your taste preferences, you can also add:

Salt and Pepper: The stuffing mix might already contain sodium and seasonings, so taste test first.
Additional Herbs: Rosemary, thyme, or parsley can boost the aromatic profile.

12. Instructions

Follow these detailed steps for a successful Stuffed Flank Steak every time:

Gather Ingredients and Prepare the Work Area
- Ensure that your ingredients are all measured out and ready.
- Place your flank steak on a clean cutting board.
Prepare the Stuffing Mixture
- In a large bowl, combine the herb stuffing mix, corn kernels, and finely chopped carrots.
- Stir well to distribute the ingredients evenly.
- Set this mixture aside temporarily.
Trim and Butterfly the Flank Steak
- Trim any visible excess fat from your flank steak.
- Use a sharp knife to carefully slice through the steak’s center horizontally, stopping about 1/2 to 1 inch before you reach the opposite side. You want to create a pocket or “book” that you can open up.
- After you open the steak, place a piece of plastic wrap on top and gently pound it with a meat mallet to ensure even thickness.
Stuff the Steak
- Remove the plastic wrap.
- Evenly spread the stuffing mixture across the opened steak. Leave about 1 inch of space around the edges to prevent over-spillage.
Roll and Secure
- Starting from one of the shorter ends (or a long end if that’s easier for you), roll the steak gently but firmly, ensuring the stuffing stays inside.
- Use butcher’s twine or meat string to tie the roll at intervals of about 1 to 2 inches. If you have a meat net, carefully slide the roll inside it.
Brown the Rolled Steak
- Coat a large skillet with nonstick cooking spray.
- Warm the skillet over medium-high heat.
- Once hot, carefully add the rolled and tied flank steak.
- Brown each side thoroughly; this step usually takes about 2-3 minutes per side.
- Use tongs to rotate the steak roll gently; be careful not to unroll the meat.
Transfer to Crockpot
- Spray the inside of your slow cooker with nonstick cooking spray.
- Gently place the browned stuffed steak into the crockpot, adjusting or bending it slightly if it doesn’t fit perfectly in one piece.
Add the Marinara Sauce
- Pour the cup of marinara sauce evenly on top of the steak.
- It’s fine if some sauce slides to the bottom of the crockpot; it will still add flavor.
Cook Low and Slow
- Cover the crockpot with its lid.
- Cook on Low for about 7 hours.
- Refrain from frequently lifting the lid, as it lets heat escape and prolongs cooking time.
Check and Rest

After about 7 hours, the meat should be exceptionally tender.
Turn off the slow cooker and carefully remove the stuffed flank steak.
Place it on a serving platter or cutting board and let it rest for about 5 minutes. This step is crucial for retaining juices.

Slice and Serve

Use a sharp knife to slice the steak roll into 8 even rounds.
Spoon some of the sauce from the crockpot over each slice or serve on the side as a dipping sauce.

Plate and Garnish (Optional)

Plate slices of the stuffed steak along with your choice of side dishes—rice, vegetables, mashed potatoes, or a crisp side salad.
Garnish with fresh parsley or basil if desired.

13. Preparation Tips

Butterflying Basics: If you’re new to slicing a steak in half, practice on a smaller piece of meat or look up video demonstrations. Confidence with the knife is key to a neat, even butterfly cut.
Even Thickness: Pounding the steak evenly ensures uniform cooking. It also helps the roll maintain its shape once stuffed.
Stuffing Consistency: If your stuffing mix requires moisture (e.g., some brands suggest adding broth or water), follow package instructions. However, be mindful not to over-moisten it. You want the mixture to be firm enough to stay inside the steak roll.
Tying or Netting: Tying at multiple intervals is critical; a single tie in the middle may cause the ends to unravel during browning or cooking.
Searing for Flavor: While you could skip browning and go straight to the crockpot, searing adds depth and a more appetizing color. It’s worth the extra step.
Sauce Selection: Marinara is a flavorful choice, but you could use a tomato-based sauce with different herbs or a chunky vegetable sauce for variety. The sauce adds moisture to the slow cooker environment, which helps keep the meat tender.
Avoid Overlifting the Lid: For every time you lift the crockpot lid, you add about 20-30 extra minutes of cooking time. Trust the process, and only check when it’s nearing the end of the suggested cook time.

14. Nutritional Information in Tables

Below is a nutritional breakdown per serving. This recipe makes 8 servings. Note that the exact values can vary based on the specific brands of ingredients, size of the flank steak, and any additional seasonings used.

Nutrient	Amount per Serving
Calories	272.5 kcal
Total Fat	11.2 g
Saturated Fat	4.2 g
Cholesterol	46.5 mg
Sodium	335.6 mg
Total Carbohydrate	16.6 g
Dietary Fiber	1.5 g
Total Sugars	6.4 g
Protein	26.5 g

Key Points:

The relatively moderate calorie count and high protein content make this a satisfying but not overly heavy dish.
To control sodium, choose a low-sodium or no-salt-added marinara sauce and check the stuffing mix’s sodium levels.
If you need to reduce saturated fat, trim the steak thoroughly and consider leaner flank steak cuts.

15. Tips and Tricks

Marinating the Steak: For even more flavor, you can marinate the flank steak in a simple mixture of olive oil, garlic, and herbs overnight. Pat it dry before stuffing.
Cheese Variation: Adding a light sprinkling of mozzarella or Parmesan cheese to the stuffing (or on top before serving) can bring a cheesy twist. Keep in mind this will affect the nutritional profile.
Seasoned Oil Drizzle: Before placing the steak in the crockpot, consider drizzling it with a bit of olive oil mixed with herbs like thyme, oregano, or basil. This can enrich the flavors during slow cooking.
Experiment with Vegetables: The corn and carrots are great for color and texture, but bell peppers, spinach, or onions can also work.
Leftover Ideas: If you find yourself with leftover slices, place them on a crusty roll with some extra sauce for a delicious steak sandwich the next day.

16. Add-Ons

Cheese Layer: Mozzarella, Swiss, or provolone can be added inside the rolled steak for a gooey, cheesy center.
Herb Boost: Extra fresh herbs (rosemary, thyme, parsley, basil) can amplify flavor. Chop finely and add to the stuffing mix or sprinkle on top of the marinara sauce.
Wine Splash: For a richer taste, pour a splash (about 1/4 cup) of red wine into the crockpot along with the marinara sauce. The alcohol cooks off, leaving behind a robust flavor.
Mushroom Medley: Sauté some mushrooms and mix them into the stuffing or scatter them around the steak in the crockpot. Mushrooms add earthy depth.

17. Side Dishes

Though you’ve already got a complete protein and stuffing in one dish, adding side dishes will round out and elevate the meal. Here are some recommendations:

Fluffy Rice: Perfect for soaking up extra sauce. You can opt for white, brown, or wild rice.
Mashed Potatoes: Smooth and creamy mashed potatoes provide a classic comfort-food pairing.
Steamed Vegetables: Broccoli, green beans, asparagus, or zucchini; these veggies supply color and nutrients.
Roasted Potatoes: Crispy on the outside and fluffy on the inside, roasted potatoes with olive oil and rosemary make an excellent companion.
Garlic Bread: Toasted garlic bread or dinner rolls help scoop up any leftover sauce.
Salad: A fresh green salad with a light vinaigrette can balance the richness of the steak.

18. Improvements

The beauty of cooking lies in its flexibility. If you want to explore ways to improve or adapt this Stuffed Flank Steak recipe, consider the following:

Spice it Up: Add a sprinkle of red pepper flakes or chopped jalapeños to give the stuffing a little kick.
Gravy Twist: Instead of marinara sauce, use a beef gravy or mushroom sauce for an earthier flavor profile.
Smoked Paprika Dusting: Dust the steak with smoked paprika before browning for a smoky aroma.
Health-Conscious Adjustments: Reduce sodium by opting for a low-sodium stuffing mix and marinara sauce.
Higher Vegetable Ratio: If you want an even healthier stuffing, increase the proportion of chopped vegetables and reduce the stuffing mix slightly.

19. Save and Store

Refrigeration: Place leftover slices in an airtight container. Store in the refrigerator for up to 3 days.
Freezing: For longer storage, wrap the slices in plastic wrap and place them in a freezer-safe container or zip-top bag. Label with the date, and freeze for up to 2-3 months.
Reheating: To reheat, thaw overnight in the fridge if frozen. Then, warm gently in a preheated oven (350°F / 175°C) or microwave. Be cautious not to overcook, as flank steak can become tough if reheated excessively.
Using Leftovers: As mentioned, leftover stuffed flank steak slices work well in sandwiches or as a topping for a hearty salad. Some people even dice them and use them as filling for quesadillas or tacos.

20. FAQ

Below are some common questions people have about making Stuffed Flank Steak in a Crockpot:

Can I use a different cut of beef?
- Yes. While flank steak is a popular choice for stuffing and rolling, you can use skirt steak or a thinly sliced round steak. The key is to ensure it’s thin enough to roll without breaking.
Do I really need to brown the steak first?
- Browning isn’t mandatory but highly recommended. It caramelizes the exterior, sealing in flavors and juices. It also improves the color and overall presentation.
How do I keep the stuffing from falling out?
- Make sure to leave a 1-inch margin around the steak when spreading your stuffing. Rolling tightly and using butcher’s twine in multiple sections also helps. Pounding the steak evenly helps it roll more uniformly.
Is 7 hours on low enough to make the steak tender?
- Yes, flank steak becomes wonderfully tender over 7 hours on the low setting. It’s important to avoid undercooking or frequently lifting the crockpot lid.
Can I cook it on high for a shorter time?
- Technically, yes. You can cook on high for about 3 to 4 hours. However, the best results often come from the low-and-slow method, which gives the tough fibers in flank steak ample time to break down.
What if my crockpot is smaller?
- You can cut the steak into two smaller rolls instead of one large roll if needed. Just ensure each roll is securely tied. Adjust to fit the size of your slow cooker.
Can I add potatoes or other vegetables directly into the crockpot?
- Absolutely. Potatoes, onions, mushrooms, or bell peppers can go on the bottom of the crockpot to cook alongside the steak. They’ll absorb some of the delicious juices, but make sure not to overcrowd the pot.
Is this recipe kid-friendly?
- Most kids enjoy the mild flavor of a stuffing-based filling, especially with the sweet corn and carrots. If picky eaters balk at vegetables, you can finely chop them or substitute with ones they prefer.
Can I skip the stuffing mix and make my own?
- You can certainly make homemade stuffing. Use dried bread cubes, sautéed onions, celery, carrots, and seasonings like sage, thyme, and parsley. Adjust liquid to reach a consistency that can be spread without spilling.
Why is my stuffing soggy?

This can happen if there’s too much moisture in your stuffing mix or sauce. Next time, use less liquid or try a drier stuffing mix. Also, ensure you’re not overfilling the crockpot with sauce.

21. Conclusion

Stuffed Flank Steak in the Crockpot is a shining example of how a slow cooker can transform a relatively economical cut of beef into a succulent, crowd-pleasing centerpiece. By butterflying and pounding the steak, filling it with a well-seasoned stuffing mixture, and letting it simmer low and slow in marinara sauce, you create a dish that melds convenience, nutrition, and gourmet flair.

The final slices, adorned with sauce and filled with tender corn, carrots, and herbed bread crumbs, make for a memorable and satisfying main course. Whether you serve it for a family dinner, a potluck, or a special holiday meal, this recipe proves that a crockpot can be your best friend in producing high-impact flavors with minimal fuss.

Thanks to its versatility, you can easily tailor this recipe to fit various dietary needs or personal tastes. Swapping out the stuffing for a gluten-free option, adding extra cheese, or incorporating different vegetables are just a few of the many ways to personalize it. Remember the practical tips to keep the stuffing intact, the steak tender, and the flavors vibrant.

From browning to slow cooking, each step plays a role in achieving the perfect balance of texture and taste. So go ahead—roll up your sleeves, prepare that flank steak, and let your crockpot work its magic.

Happy Cooking, and may every slice be perfectly tender!

22. References

While no formal references are required for this home-cooking recipe, here are some useful resources if you wish to deepen your knowledge about cooking flank steak and using crockpots:

USDA Food Safety Guidelines: For comprehensive advice on safe internal meat temperatures.
Slow Cooker Manuals: Crockpot or slow cooker brand websites often have general tips on timing and heat settings.
Cookbooks and Online Articles: General slow cooker cookbooks or flank steak recipe roundups can provide additional ideas or variations on stuffing ingredients.

No external references are strictly needed to complete this recipe, but having basic knowledge about food safety and cooking temperatures will always serve you well in the kitchen.