12 pieces top round beef, pounded to 1/4-inch thickness
Salt and Pepper
4 tbsp Dijon mustard
1 1/2 cups chopped onions
1 1/2 cups chopped dill pickles
nonstick cooking spray
1/2 stick butter
5 tbsp all-purpose flour
2 cans (14.5-oz each) beef broth
1 lb baby carrots
4 stalks celery, cut into 1-inch pieces
Place 1 piece of beef on cutting board; season with salt, pepper, and garlic pepper. Spread with 1 teaspoon mustard; top with 2 tablespoons each of onions and pickles. Starting on a short side of beef fold about 1/3 of the slice over on itself, tuck in long sides, then roll tightly. Secure with a toothpick. Repeat with remaining slices of beef, salt, pepper, garlic pepper, onions and pickles.
Spray a large nonstick skillet with cooking spray. Brown beef rolls in batches over medium-high heat until browned on all sides. Remove from skillet.
In the same skillet, melt butter. Add flour and cook 1 minute. Add broth, stirring constantly. Cook, stirring, until the mixture thickens.
Pour half the broth mixture into a slow cooker. Top with the beef rolls and pour remaining broth mixture over all. Top with the celery and carrots.
Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours until the beef is tender.
Yield: 6 to 8 servings