Crock Pot Italian Stuffed Flank Steak - cooking recipe

Ingredients

1 (2 lb) beef flank steak
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon butter
1 1/2 cups soft breadcrumbs (about 3 slices)
1/2 cup celery, chopped
1/4 cup parsley, chopped
1 egg, beaten
3/4 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 teaspoons cornstarch
4 teaspoons water

Preparation

Flatten steak to 1/2-in. thickness; set aside.
In a nonstick skillet, saute onion, celery and garlic in butter until tender. Add the bread crumbs, parsley, egg, poultry seasoning, salt and pepper; mix well.
Spread over steak to within 1 inches of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string.
Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours.
Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan. Combine cornstarch and water until smooth; stir into juices.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy.