1 1/2 c. Pepperidge Farm herb stuffing
1 (3 oz.) can sliced mushrooms with juice
2 tbsp. melted butter
2 tbsp. grated Parmesan cheese
1 - 1 1/2 lb. flank or top round steak
2 tbsp. salad oil

SAUCE:

1 jar Heinz brown gravy
1/4 c. dry red wine
2 tbsp. minced green onion

Combine stuffing with mushrooms, juice, butter and cheese. Spread over steak. Roll like a jelly roll. Fasten with skewers or tie with string. Pour oil in crock pot. Roll steak in oil, coating all sides.

Mix gravy, wine and onion. Pour over steak. Cook on low in crock pot for 8 to 10 hours. Remove and slice.