4 thin slices top round beef
Garlic salt and black pepper
4 teaspoons Dijon mustard
1 onion, sliced
1/4 stick butter
2 1/2 tablespoons all-purpose flour
1 can beef broth
1 carrot, cut into 1-inch pieces
2 stalks celery
Season sliced beef with garlic salt and pepper. Spread with about 1 teaspoon mustard; place sliced onion and celery. roll up beef tightly; seal with a toothpick.
In a nonstick skillet, heat oil over medium-high heat; brown beef rolls on all sides. Remove from skillet.
In a small skillet, melt butter. Stir in flour. Stir in beef broth. Cook and stir until mixture thickens.
Place beef rolls, onion, carrots, and celery in the slow cooker.
Pour broth mixture. Cover; cook on low 8 to 10 hours or on High 4 to 5 hours until beef and carrots are tender.
Slow Cooker Rouladen
Publications International, Ltd. (2005) The slow cooker bible