Prep veggies: Cut the onion, carrot and pickle in match-stick style pieces.

Prep meat: Lay out the thin slices of meat and each spread generously with mustard and sprinkle with salt and pepper.

Assemble: Lay a slice of bacon on top (if using) and then pickle, carrot and onion along the meat. Roll up tightly and secure with toothpicks.

Sear: Heat a large dutch oven or heavy bottom pot over medium-high heat. Add oil and once hot, add rolled meat bundles and sear, turning, until browned on all sides.

Braise: Add 1 cup beef broth (or water) to the pot and scape up any browned bits from the pan. Cover pot and simmer on LOW heat for 2 hours.

Gravy: Remove Rouladen to a plate and bring juices in the pot to a boil. Thicken with cornstarch dissolved in 1 Tablespoon of water. Taste gravy and add additional salt, pepper, or beef bouillon granules, if desired.

Serve: Remove toothpicks from the Rouladen and serve with gravy spooned on top.