mushrooms, sliced and drained
parmesan cheese, grated
brown sugar, firmly packed
Barbecue Sauce: In medium saucepan combine ketchup, chili sauce, wine vinegar, packed brown sugar, lemon juice, worcestershire sauce, steak sauce, mustard, salt, pepper and garlic.
To butterfly loin, split meat lengthwise almost all the way to opposite side, then spread open flat.
Pound out to a 15x10 inch rectangle, about 3/4 inch thick.
Brush top with 1/4 cup of the barbecue sauce.
Combine ground beef, onion, garlic, salt, pepper and an additional 1/4 cup of the barbecue sauce.
Spread evenly over roast.
Press mushrooms into ground beef.
Sprinkle bread crumbs and parmesan cheese over meat.
Starting from 1-inch side, roll up and tie.
Place on rack in shallow roasting pan.
Roast, uncovered, in 325 degrees oven for about 2 1/2 hours.
Baste with additional barbecue sauce during last 15 to 20 minutes of roasting.
Pass remaining barbecue sauce.
Garnish with celery leaves, if desired.