Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours, 25 minutes
Yield: 6 servings
- 1-1/2 pounds round steak
- 1/4 cup stone ground mustard
- 6 slices bacon
- 2 onions, chopped
- 1 green bell pepper, chopped
- 2 dill pickle spears, chopped
- 1/4 cup flour
- 3 tablespoons butter
- 1 (16 ounce) package baby carrots
- 1-1/2 cups beef stock or broth
- 1/2 cup sour cream
- 1 tablespoon flour
- Salt and pepper to taste
In large skillet, cook bacon until crisp. Remove bacon and drain on paper towel; crumble and set aside. In drippings remaining in skillet sauté onion until tender, about 5 minutes. Add bell pepper and cook for 2 minutes. Remove onions and bell pepper from pan with slotted spoon. Combine with bacon and pickles in a medium bowl.
Divide mixture among beef pieces and roll up. Tie with kitchen string. Dredge each roll in 1/4 cup flour; shake off excess.
Add butter to skillet; brown beef rolls, about 1-2 minutes on each side. Place carrots in bottom of 4-6 quart slow cooker. Top with beef rolls as they brown. Pour beef broth over all. Cover and cook on low for 6-7 hours until carrots are tender and beef is very tender. Remove beef rolls from crockpot; carefully remove kitchen string. Remove carrots from crockpot using slotted spoon.
In small bowl combine sour cream and 1 tablespoon flour; mix well, then stir into liquid remaining in crockpot. Stir to combine, turn heat to high, and return carrots, then beef rolls to crockpot. Cook for 10-20 minutes longer until sauce thickens; season with salt and pepper. Serve carrots and beef rolls with sour cream sauce.