Slow cooker recipes

Slow cooker veal rolls (involtini) with prosciutto and sage

Prep early then cook it low and slow.
6H 40M

These tender veal rolls are cooked in a rich tomato sauce low and slow in your slow cooker and served with creamy polenta or mashed potato.

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Place prosciutto slices on a chopping board; top each slice with a schnitzel. Place capsicum across centre of schnitzels. Top each with a sage leaf. Roll to enclose filling; secure veal rolls with toothpicks or kitchen string.


Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook veal rolls, turning, for 10 minutes or until well browned. Add onion, garlic, wine and sauce. Cook, covered, on low, for 6 hours. Season to taste.


Serve veal rolls with sauce.

Accompany with soft polenta, cooked pasta, mashed potato or crusty bread, and topped with gremolata and fried sage leaves

Not suitable to freeze.


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