German Beef Rouladen

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1. 1Step 1: Preheat the oven to 325℉.
2. 2Step 2: Dice the carrots, celery, and leeks. Set aside.
3. 3Step 3: Depending on thickness cut meat horizontally to about ⅜" thickness. Use a meat mallet to flatten the slices of meat so they are all an even thickness.
4. 4Step 4: Lay the meat slices on a large cutting board. Spread 1-2 tsp of mustard on each slice of meat. Place one piece of bacon on each slice of meat. At one end of the meat slices, place some gherkins and onion slices.
5. 5Step 5: Starting from the end with the pickles and onions, tightly roll up the rouladen. Secure each roll with poultry lacers, toothpicks, skewers, or cooking twine.
6. 6Step 6: Heat the cast-iron skillet over medium-hot heat. Add a few tablespoons of heat-resistant oil. When the oil is hot, carefully add the rouladen and brown on all sides, cooking in batches if necessary. Transfer from the Dutch oven to a plate and set aside.
7. 7Step 7: Add the diced vegetables to the Dutch oven and sauté for about 5 minutes, stirring occasionally. Pour in the red wine and use a wooden spoon to scrape up any brown bits from the bottom of the pot.
8. 8Step 8: Add the rouladen back to the Dutch oven. Cover with enough stock to come halfway up the sides of the beef rolls. Add the bay leaf.
9. 9Step 9: Place a lid on the dutch oven and place it in the preheated oven for about 90 minutes. Check the meat for tenderness. If it is not very tender, continue cooking for another 15-25 mins.
10. 10Step 10: When the rouladen are very tender, transfer them to a plate.
11. 11Step 11: Strain the vegetables and save the liquid. You may also save the vegetables or use for something else (they are actually very aromatic).
12. 12Step 12: Melt the butter in the Dutch oven over medium-low heat, add the flour, and stir to combine. Add all of the reserved liquid. Using a metal whisk, bring to a boil, stirring constantly.
13. 13Step 13: If the sauce is too thick, add more red wine or bouillon. If it is too runny, add more flour or cornstarch. Whisk in tomato paste to taste.
14. 14Step 14: Add the rouladen back to the Dutch oven, coating them evenly with sauce. Serve while hot.