1 (4 ounce) can mushroom stems and pieces, undrained
2 tablespoons butter or margarine, melted
1 (6 ounce) package seasoned stuffing mix
1 3/4 pounds beef flank steak
1 (.75 ounce) packet dry brown gravy mix
1/4 cup chopped green onion
1/4 cup dry red wine or beef broth
In bowl, toss the mushrooms, butter and dry stuffing mix. Spread over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a slow cooker.
Prepare gravy mix according to package directions; add onions and wine or broth. Pour over meat. Cover and cook on low for 8-10 hours. Remove meat to a serving platter and keep warm. Strain cooking juices and thicken if desired. Remove string from roll-up; slice and serve with gravy.