Humongus Rouladen De Woolfe

• 2 lbs round steaks, 1/3 inch thick (there were 3 steaks roughly 8" by 6)
• 14 lb bacon, diced and frizzled a bit (I used some beef bacon I wanted to try and sprinkled the cooling bits with hickory liquid smoke.)
• 3 tablespoons softened cream cheese
• 1 medium yellow onion, fine dice
• 2 large sweet gherkins, julienne
• 2 cups beef broth (I used a beef/onion gravy mix and to it added 1 Heaping TBS crushed dehydrated shitake mushroom.)
• salt and pepper
• the bacon fat, left in the pan after frizzling
• 4 small white rose' potatoes, halved and lightly pre cooked in the microwave (This is just a habit of mine to be sure the spuds are done in the middle.)

1. Frizzle the bacon, dice the pickles and onion.
2. lay the meat out long way from you and spread the first 1/4 with cream cheese.
3. Put one third the bacon on the cream cheese and start rolling.
4. Put 1/3 of the pickles and onions next.
5. Roll and tie, Keep the width under the size of your Crockpot.
6. Sear the outside in that bacon fat.
7. Put the halved potatoes on the bottom of the Crockpot.
8. Put the rouladen on top of the potatoes.
9. Add any leftover onion, bacon, or pickle.
10. Pour the gravy/broth over everything in the pot.
11. 1hour on high and about 6hours on low.
12. You might want to turn them in the pot after, say, 4 hours or so.
13. Remove the Rouladen and potatoes.
14. Then thicken the gravy to taste with whatever you normally use, I usually use arrowroot for a neutral taste.

there, bacon, cream cheese, yellow onion, sweet gherkins, beef broth, salt, bacon, white rose

Taken from www.food.com/recipe/humongus-rouladen-de-woolfe-94504 (may not work)