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1/4 Dijon mustard
8 slices top round steak, 1/4 inch thick (about 2 pounds)
8 slices bacon
Salt and pepper to taste
1 large onion, chopped
3 tablespoons cooking oil
3 cups beef broth
1/3 cup flour
1/2 cup water
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and some onion on each slice; roll up and secure with wooden tooth picks. Brown in a skillet in oil; drain. Place in slow cooker. Add broth and cook on high for about 6 hours. Once meat is cooked, remove from the slow cooker and thicken broth with flour/water. Serve gravy over the meat rolls.
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