Stuffed Flank Steak

1 package (8 ounces) crushed corn bread stuffing
1 cup chopped onion
1 cup chopped celery
1/4 cup minced fresh parsley
1/2 cup egg substitute
1-1/4 cups beef broth
1/3 cup butter, melted
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1-1/2 pounds flank steak

In a large bowl, combine stuffing, onion, celery and parsley. In a small bowl, beat the egg substitute; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well.

Pound steak to 1/2-in thickness. Spread 1-1/2 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt. slow cooker.

Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak. Cover and cook on low for 6-8 hours or until a meat thermometer inserted in stuffing reads 165°. Remove string before slicing. Makes 6 servings.

Note: No liquid is added to the slow cooker. The moisture comes from the meat.