Stuffed Flank Steak (Crock Pot)

Ingredients

• 1 1/2 lbs flank steaks

• 1 (8 ounce) package cornbread stuffing mix, crushed into smaller pieces if needed (do not use Stouffers instant)
• 1 cup onion, finely chopped
• 1 cup celery, finely chopped
• 1/4 cup Italian parsley, freshly minced
• 2 eggs
• 1 1/4 beef broth
• 1/3 cup butter, melted
• 1/2 teaspoon season salt
• 1/2 teaspoon fresh cracked pepper
• 1 teaspoon poultry seasoning

Directions

1. 1

   In a large bowl, combine stuffing, onion, celery and parsley. In a smaller bowl, beat the eggs; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt, pepper, and poultry seasoning and stir well.

2. 2

   Pound steak to 1/2 inch thickness. Spread 1 1/2 cups stuffing mixture over steak. Roll up starting with short side and tie with butcher's twine. Place into a 5-quart slow cooker/crock pot. Note: You do not need to add any liquid to the crockpot, the moisture comes from the meat.

3. 3

   Take remaining stuffing into a large piece of foil and wrap tightly. Place on top of rolled steak. Cover and cook on low for 6-8 hours or until meat thermometer inserting in stuffing reads 165 degrees. Remove string before slicing.