Crock Pot Italian Stuffed Flank Steak

• 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

1. Flatten steak to 1/2-in. thickness; set aside.
2. 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.
3. Spread over steak to within 1 inches of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string.
4. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours.
5. 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.
6. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy.

onion, garlic, butter, breadcrumbs, celery, parsley, egg, poultry seasoning, salt, pepper, beef broth, cornstarch, water

Taken from www.food.com/recipe/crock-pot-italian-stuffed-flank-steak-272958 (may not work)