Cut braciole steaks into pieces roughly 3-4 inches by 2-3 inches. Make sure they are thin. if you are using a different kind of meat, pound until they are ¼ inch thick.

In a food processor add the almond flour, Parmesan cheese, parsley and garlic and pulse until well mixed.

Lay the meat flat on a cutting board or plate. Brush olive oil on top and the sprinkle about 1-2 Tablespoons of mixture on top. Spread evenly and then roll up. Place a toothpick in it to keep it together. Finish with the rest of the meal.

Heat a large skillet on medium high and add the leftover olive oil. Brown the braciole on both sides. This should take about 4 minutes on each side. Take out the toothpicks to brown the other side and reapply them.

When finished browning add the meat to the slow cooker and also the cans of sauce. Cook on low for 8 hours or until the meat is tender.

Serve over pasta or zucchini noodles.