Crock Pot Beef Rouladen

Cut the round steak into 6 pieces. Place the meat between sheets of plastic wrap and flatten with a rolling pin, beating firmly but not so hard that you tear the meat. Remove the plastic wrap and spread each piece of meat with some mustard and set aside.

In a large skillet, cook bacon until crisp over medium heat. Remove the bacon and drain it on paper towels; crumble and set aside.

In the drippings remaining in the skillet sauté the onion and garlic until tender over medium heat, about 5 minutes. Add the bell pepper and cook for 2 minutes longer. Remove onions, garlic, and bell pepper from the skillet with a slotted spoon. Combine the vegetables with the bacon and pickles in a medium bowl.

Divide this mixture between the beef pieces and roll up. Tie the bundles with kitchen string. Sprinkle each bundle with salt and pepper to taste. Dredge each roll in 1/4 cup flour; shake off excess.

Add the butter to the skillet; brown beef rolls, about 1 to 2 minutes on each side.

Place the carrots in bottom of 4 to 6 quart slow cooker. Top with the beef rolls as they brown. Pour the beef broth overall.

Cover and cook on low for 6 to 7 hours until carrots are tender and beef is very tender. Remove the beef rolls from the crock pot; carefully remove kitchen string. Remove carrots from crock pot using a slotted spoon.​

In a small bowl combine the sour cream and 1 tablespoon flour; mix well, then stir into liquid remaining in a crock pot. Stir to combine, turn heat to high, and return carrots, then beef rolls to crock pot. Cook for 10 to 20 minutes longer or until sauce thickens; season with salt and pepper to taste. Serve the carrots and beef rolls with sour cream sauce.