Ingredients:

1 – 1 1/2 lb. flank steak
8 oz. cornbread stuffing
3/4 C. chopped onion
3/4 C. chopped celery
1/4 C. chopped parsley
2 eggs
1 – 1 1/4 C. beef broth
1/3 C. melted butter
salt and pepper

Methods:

In a large bowl, combine stuffing, onion, celery and parsley. In a small bowl beat the eggs and add beef broth. Pour into stuffing mixture and mix well. Add salt and pepper to taste.

Pound steak until 1/2 inch thick. Spread cornbread stuffing over steak. Roll up, starting with the long side, tie with string.Place steak in the slow cooker. Cook on low heat for 6 – 8 hours or until 165° F.