Crock Pot Beef Roulades

• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 12 cup basil leaves, chopped
• 14 cup raisins, chopped
• 2 tablespoons onions, finely chopped
• 1 tablespoon garlic, minced
• 12 teaspoon salt
• 2 teaspoons fresh black pepper, coarse ground
• 12 slices bacon, cut in half
• 2 lbs round steaks
• cooking spray
• 13 cup Burgundy wine
• 1 (1 1/2 ounce) package onion soup mix
• 1 (10 1/2 ounce) can condensed cream of mushroom soup

1. In small bowl combine: olive oil, balsamic vinegar, basil, raisins, onion, garlic, salt, and pepper; mish-mash together to make kind of a paste.
2. Set aside for now.
3. Cut steak into 12 near equal pieces, pound meat flat with mallet.
4. Spread each piece with about 2 teaspoon measure of basil mixture; top with 1/2 slice bacon.
5. Roll each up and secure with butcher string Spray a cold large nonstick skillet with pan spray.
6. Heat skillet over medium heat.
7. Add 3-4 roulades at a time; brown on all sides.
8. Remove roulades put in crock pot; repeat with remaining roulades.
9. When all are browned and in crock pot; add wine to frying-pan and simmer 3 minutes, scraping particles from pan.
10. Add soup mixes stir til smooth, pour over roulades.
11. Cover and cook on low 6-8 hours.
12. Place roulades on serving dish, remove string; ladle sauce over.
13. Serve with mashed potatoes or wide noodle.

olive oil, balsamic vinegar, basil, raisins, onions, garlic, salt, fresh black pepper, bacon, cooking spray, wine, onion soup, condensed cream

Taken from www.food.com/recipe/crock-pot-beef-roulades-26203 (may not work)