2 to 3 lbs. flank or round steak, pounded thin
1 sm. can mushroom pieces
1 sm. onion, diced
4 tbsp. Parmesan cheese
Salt to taste
Pepper to taste
1 tbsp. vegetable oil
1 1/2 c. beef bouillon
1/4 c. flour
1/4 c. water
1 tbsp. parsley flakes

Place mushrooms, onions, cheese, salt, pepper and parsley along center of steak. Beginning with the short side, roll as tightly as possible into one large roll. Fasten with string. Brown meat in oil. Place in slow cooker and add bouillon.

Cover and cook on low for 7 to 10 hours (3 to 4 hours on high). Thicken cooking liquid with mixture of 1/4 cup flour and 1/4 cup water.

Place roll on serving platter and pour gravy over it.