Ingredients for 8 servings:
1. 3 lbs top round steaks
2. 6 tablespoons hot mustard
3. 1/2 cup finely chopped onion
4. 6 slices bacon
5. 3 dill pickles, chopped
6. 3 tablespoons oil
7. 1 cup chopped celery
8. 2 cups water
9. 1/4 sliced leek, whiles only
10. 1 tablespoon scrapped parsnip
11. 3 parsley sprigs, chopped
12. 1 teaspoon salt
13. cornstarch

Directions:
1. Cut steak into pieces 4×8-inches.
2. Spread each with mustard. Divide onion, bacon, and pickles and spread down the center of each piece of meat. Keep filling about 1/2 inch from edge.
3. Starting at narrow end, roll up each slice and tie closed.
4. Heat oil in skillet over medium-high heat. Add rolls and cook until browned.
5. Remove rolls. Deglaze pan with water. Bring to a boil. Add vegetables and meat.
6. Simmer covered 1 hour or until tender.
7. Strain liquid. Return liquid to pan. Mix cornstarch and water. Add to liquid to thicken.
8. Slow Cooker: After browning and deglazing pan, transfer meat, vegetables and liquid to the slow cooker crock. Pour in enough water to cover rolls. Cover and cook on low for 8-10 hours or on high for 4-6 hours or until tender. To make gravy, strain 2 cups of liquid into a saucepan. Thicken with cornstarch.

Enjoy your meal!