Rouladen(A Beautiful Make Ahead For A Buffet; I Serve This At Christmas.)

• 4 to 5 lb. "eye of round" roast
• 2 large sliced onions
• 1/4 tsp. each: thyme and rosemary
• 1/4 tsp. black pepper
• 1 lb. carrots, julienne
• 1 pkg. celery hearts, julienne
• 1/2 c. soy sauce
• 1 c. Italian dressing
• 1 to 2 lb. mild sausage links
• 1 (16 oz.) can tomato puree
• flour (for coating)
• oil (for sauteing)
• 2 to 3 c. water or beef broth

1. Have meat cutter cut roast (across grain) into wafer thin slices.
2. Put meat and Italian dressing in Ziploc bag.
3. Marinate overnight, turning several times.
4. Remove meat; discard marinade. Flatten each slice of beef and place several pieces of carrot and celery on beef.
5. Roll up and secure with toothpick.
6. Place in Ziploc bag containing about 1/3 cup flour; shake to coat meat evenly.
7. Put sausage and meat roll-ups in a 300u0b0 electric frypan or large Dutch oven.
8. Brown all meat, then add remaining ingredients.
9. Simmer for 2 to 3 hours.
10. Serve with noodles or potatoes.

roast, onions, thyme, black pepper, carrots, celery hearts, soy sauce, italian dressing, sausage links, tomato puree, flour, oil, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752316 (may not work)