Stuffed Flank Steak (Crock Pot)

shimmerchk's Note:

This tender steak cuts into beautiful spiral slices for serving. Great for special occasions and the extra stuffing bakes in foil right on top of the meat.

• Total Time: 8 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 6

• 1 ½ 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
• ¼ cup Italian parsley , freshly minced
• 2 eggs
• 1 ¼ beef broth
• 1⁄3; cup butter , melted
• ½ teaspoon season salt
• ½ teaspoon fresh cracked pepper
• 1 teaspoon poultry seasoning

Directions:

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. 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. 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.