1 1/2 lbs beef round steak, 1/4" thick
salt & pepper
1/4 cup chopped onion
2 tbsp. chopped parsley
1/2 tsp. crushed dried basil
2 tbsp. flour
cooking oil
1 - 11 oz. can Cream of Mushroom soup
1/4 cup tomato sauce
1 tsp. Worcestershire Sauce

PREPARATION:

1. Trim fat from steak and pound until very thin, using a meat mallet. Cut into 8 equal rectangular pieces. Sprinkle with salt and pepper.

2. Combine the onion, parsley and basil. Place equal portions in the middle of each slice of meat. Roll up and tuck edges in around stuffing. Tie with cooking string or secure with toothpicks. Coat meat rolls with flour and brown in oil in a skillet.  Drain and place in Slow Cooker.

3. Combine the soup, tomato sauce and Worcestershire sauce; pour over meat. Cover and cook on low heat setting for about 8 hours or until meat is done. Remove from cooker, remove string or toothpicks, and serve with the sauce.