1 1/2 c. pkg. bread stuffing
1 (3 oz.) can sliced or chopped mushrooms
2 tbsp. melted butter
2 tbsp. grated Parmesan cheese
1 (1 to 1 1/2 lb.) flank steak, scored on both sides
2 tbsp. salad oil

SAUCE:

1 (3/4 oz.) pkg. brown gravy mix
1/4 c. dry red wine
2 tbsp. minced green onions
1/4 c. currant jelly

Combine bread stuffing with mushrooms and juice, butter, and cheese. Spread over flank steak; roll up like jelly roll. Fasten with skewers or string. Pour oil in slow cooking pot. Roll steak in oil, coating all sides.

FOR SAUCE: Prepare gravy mix according to package directions (no need to cook). Pour gravy, wine, and onions over meat. Cover, and cook on low 8-10 hours. Remove meat from pot, slice. Add jelly to sauce and stir until dissolved. Serve over meat. Serves 4.