Step 1

Get some long 1/4 inch thick pieces of top round beef . If the slices are thick use a meat mallet to pound it and make it thinner . Season both sides with salt and pepper Spread a thin layer of mustard on each piece of beef then lay a slice of bacon on top ( you can add more then one slice of bacon if you are a bacon lover )

Step 2

Slice 1 carrot into six sticks then half a celery stalk into six sticks and slice the cucumbers thinly then place them on top of each slice of beef at the top . Now you need to roll them up and use butchers string or a meat skewer to seal them up firmly . Brown then on a pan with some olive oil then remove and set aside

Step 3

Slice the rest of the celery the carrots the leek and the onion into bite size pieces then sauté on the pan that had the meat in it . After two minutes add tomato purée red wine and beef stock salt and pepper then add the Rouladen back in and simmer two minutes

Step 4

Now put all of the ingredients in a crock pot and add quartered potatoes ( skin on ) bay leaf black peppercorns rosemary and all spice and cook on high heat for 4 hours ! If you want to have a thicker soup at the end add 2 tbsp of cornstarch mixed with water and bring it to a simmer . Also if you don’t have a crock pot cook this on medium low heat for 1 hour 30 minutes . I recommend to eat the following day with some crusty bread