Crock Pot Beef Roulades

Submitted by L DJ3309

"A twist to my German Grma's recipe. She used dill pickle spears; I liked basil so combined it with balsamic vinegar. Prep time approx. You may be faster then me. This recipe serves 12, one each."

 

• Ready In: 8hrs 45mins
• Ingredients: 14
• Serves: 12

ingredients

• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1⁄2 cup basil leaves, chopped
• 1⁄4 cup raisins, chopped
• 2 tablespoons onions, finely chopped
• 1 tablespoon garlic, minced
• 1⁄2 teaspoon salt
• 2 teaspoons fresh black pepper, coarse ground
• 12 slices bacon, cut in half
• 2 lbs round steaks
• cooking spray
• 1⁄3 cup Burgundy wine
• 1 (1 1/2 ounce) package onion soup mix
• 1 (10 1/2 ounce) can condensed cream of mushroom soup

directions

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.