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With meat mallet, pound steak until 1/4-inch thick; cut into 6 serving pieces. Cut each carrot into thin sticks and the pickle into 6 strips. Place several carrot sticks and one pickle stick on each piece of meat. Beginning at narrow end, roll up, securing with small skewers or toothpicks. Mix flour with salt, pepper, and garlic salt; coat rolls, reserving remaining mixture. In large skillet or slow-cooking pot with prowning unit, brown meat rolls in hot oil. Pour off excess fat. Place browned meat in slow-cooking pot. Mix tomato sauce with reserved flour; stir in onion. Pour over meat. Cover and simmer on low for 7 to 9 hours or until tender. Sprinkle with parsley.
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