Ingredients:

  • 3 lbs beef top round, sliced into 6 thin sheets
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 6 strips smoked turkey breast strips
  • 1/4 cup Dijon mustard
  • 1 medium yellow onion, thinly sliced
  • 6 dill pickle spears, patted dry
  • 1 tsp paprika
  • 3 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 2 medium carrots, sliced into rounds
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil

Instructions:

  1. Place each beef slice between two sheets of plastic wrap and use a meat mallet to pound the beef to a uniform thickness of 1/4 inch.
  2. Spread 2 teaspoons of Dijon mustard over one side of each beef slice, then sprinkle with salt, pepper, and a pinch of paprika.
  3. Layer one smoked turkey breast strip, two slices of onion, and one pickle spear along the edge of each meat slice.
  4. Roll the beef up snugly and secure the edges with kitchen twine or toothpicks.
  5. Heat vegetable oil in a Dutch oven over medium-high heat; sear the beef rolls in batches until a rich brown crust forms on all sides, then remove them to a plate.
  6. Sauté the sliced carrots and minced garlic in the remaining fat until softened.
  7. Stir in the tomato paste and cook for 2 minutes.
  8. Return the seared beef rolls to the pot and pour in the beef broth.
  9. Cover and transfer the pot to a preheated oven at 160°C (325°F).
  10. Braise for 2.5 to 3 hours, turning the rolls once halfway through, until the beef is fork-tender and reaches a safe internal temperature of 63°C (145°F) followed by a 3-minute rest.
  11. Remove the tender rolls and carrots from the pot.
  12. Simmer the remaining liquid over medium-high heat for 10 minutes until the sauce reduces into a glossy, thickened gravy.