Stuffed Flank Steak

1 cup herb-seasoned stuffing
½ cup course shredded carrot
1 – 11 oz can sweet corn
1 – 2# flank steak, trimmed
1 – 14 oz jar marinara pasta sauce

Assemble as directed, place in Ziploc.

Combine stuffing, carrots, corn in bowl and set aside. Butterfly steak, place between 2 sheets of plastic wrap and flatten to even thickness with meat mallet. Discard plastic. Spread stuffing mixture over steak leaving 1” margin around outside edges. Roll up jelly roll fashion, secure with heavy string. Brown in skillet sprayed with cooking spray. Place in slow cooker coated with cooking spray. Pour pasta sauce over steak. Cover, cook on high 1 hour, then low 7 hours or until tender. Remove, discard string, slice and serve with sauce.