Rouladen Stew
Pound out some thin sliced bottom round and spread with course Dijon mustard. Add bacon, onions, carrots and pickles. Roll them up and tie off with string or seal with toothpicks. Brown them in a bit of olive oil if you want.
Cook in a slow cooker, with butter and white wine, for two or so hours. Surrounded by more of the above ingredients plus garlic, oregano, bay leaves and peppercorns. Sometimes I’ll add tomatoes.
—Alex