Crock Pot Italian Beef Roll Ups

1/4 C. pine nuts

1 clove garlic minced

2 T. fresh parsley chopped

2 T. fresh chopped basil

1 T. olive oil

salt and pepper

1 1/2 lbs. round steak

6 slices proscuitto

1 C. beef broth

1 oz. dried porcini mushrooms

1/2 C. red wine

2 T. cornstarch

1/4 C. water

In a small bowl combine pine nuts, garlic, parsley, basil, oil, salt and pepper.

Cut the steak into 6 pieces. Pound steaks to 1/4 inch thick. Place a slice of proscuitto on each piece. Spoon 1 Tablespoon of the herb mixture on each piece. Roll up like a jelly roll. Tie with a string. Place on bottom of the slow cooker.

Heat broth to boiling and pour over the dried mushrooms. Add to the slow cooker. Pour in wine.

Cover and cook on low for 6 - 8 hours. Turn pot to High and add the cornstarch, mixed with the water. Cover and cook another 20 minutes, until juices are thickened.