1/4 cup Pine nuts, coarsely chopped
1 clove Garlic, minced
2 tablespoons Fresh parsley, chopped
2 tablespoons Fresh basil, chopped
1 tablespoon Olive or vegetable oil
1/4 teaspoon Salt
1/8 teaspoon Pepper
1−1/2 pounds Boneless round steak
6 slices Proscuitto, well trimmed
1 cup Beef broth or bouillon
1 ounce Dried porcini or shitake, mushrooms
1/2 cup Dry red wine
2 tablespoons Cornstarch
1/4 cup −Water, cold
Pine nuts, for garnish

In small bowl, combine 1/4 cup chopped pine nuts, garlic, parsley, basil, oil, salt, and pepper. Remove most of fat from steak. Cut into 6 pieces about 3"x4". Pound to about 1/4" thickness or 4"x6". Place a slice of prosciutto on each slice of pounded round steak. Spoon about 1 tbsp herb mixture on each. Roll up like a jelly roll. Tie with string. Place on bottom of slow cooker. Heat broth or bouillon to boiling. Pour over dried mushrooms. Add to cooker. Pour in wine. Cover; cook on LOW 6 to 7 hrs. Remove meat; cover and keep warm. Turn pot to HIGH. Dissolve cornstarch in water. Stir into liquid in pot. Cover; cook on HIGH 15 to 20 mins. or until thickened. Spoon over rollups. Sprinkle with pine nuts.