Source: Crockpot Cooking

Swiss Beef Birds
A meal made to get any tastebuds up in a roar.
Serves: 6
Prep Time: 10 minutes
Cook Time: 7-9 hours


2 pounds round steak, 1/2-inch thick
2 medium carrots
1 large dill pickle
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic salt
2 tablespoons salad oil
8 ounce can tomato sauce
1 small onion, chopped
2 tablespoons parsley, minced

With meat mallet, pound steak until 1/4-inch thick, cut into 6
serving pieces. Cut each carrot into thin sticks and the pickle
into 6 strips. Place several carrot sticks and one pickle stick
on each piece of meat. Beginning at narrow end, roll up, securing
with small skewers or toothpicks. Mix flour with salt, pepper,
and garlic salt, coat rolls, reserving remaining mixture. In large
skillet or slow-cooking pot with prowning unit, brown meat rolls
in hot oil. Pour off excess fat. Place browned meat in slow-cooking
pot. Mix tomato sauce with reserved flour, stir in onion. Pour
over meat. Cover and simmer on low for 7 to 9 hours or until tender.
Sprinkle with parsley.