Recipe: Shelby Slow Cooker Rouladen (crock pot)

SHELBY SLOW COOKER ROULADEN

12 slices top round beef, pounded thin (1/4-inch thick)
Salt and pepper
Garlic pepper
4 tablespoons Dijon mustard
1 1/2 cups chopped onion
1 1/2 cups chopped dill pickle
4 tablespoons butter
5 tablespoons flour
2 cans (14 1/2 ounces each) beef broth
1 pound peeled baby carrots
4 stalks celery, cut into 1-inch sections

Place 1 slice of beef on a clean cuffing board, season with salt, pepper and garlic pepper. Spread with about 1 teaspoon of mustard and top with about 1/8 cup each onion and pickle. Starting at one short side of beef fold about 1/3 of slice over on itself, tuck in long sides, then roll tightly. Secure with toothpick. Repeat with remaining slices of beef.

In a large skillet (coated with nonstick cooking spray) over medium-high heat, cook half of rolled beef slices, turning to brown evenly on all sides. Remove browned rolls and repeat with remaining beef rolls.

In same skillet, melt butter. Sprinkle with flour, and stir to make a smooth paste. While stirring constantly, add beef broth. Cook, stirring frequently, until mixture thickens.

Pour half of gravy in slow cooker. Add beef rolls, and cover with remaining gravy. Top with carrots and celery.

Cover and cook on HIGH for 4 to 5 hours (or on LOW for 8 to 10 hours).

Margaret Ficaj, Whitmore Lake, MI

Makes 6-8 servings
From: Recipelink.com
Source: Recipe booklet: Home-Tested Slow Cooker Recipes, Favorite Brand Nam Recipes, Vol. 7, No. 31, March 25, 2003