1 1/2 lb. round steak in one piece, unseasoned, but sprinkled with tenderizer
1 tbsp. butter
Salt and pepper
1 sm. onion, chopped
2 tbsp. chopped parsley
1 stalk chopped celery
4 potatoes, cut small
8 sm. carrots
Dry mushroom soup mix
1 (3 oz.) can sliced mushrooms, drained

Spread butter on steak. Sprinkle with salt and pepper. Mix onion, parsley, celery and spread on steak. Roll up and secure with toothpicks. Place in large shallow baking dish. Arrange potatoes and carrots around steak. Add 1 cup water to soup mix; pour over steak and vegetables. Cover and bake in slow oven (325 degrees) for 1 1/2 hours or until tender. Cut in slices. Yield: 4-6 servings.