Roulade (Beef Birds)

Directions

1. 1
   Slice roast thin.
2. 2
   Sprinkle each slice with salt and pepper. Roll onion and bacon in beef and hold together with toothpicks. In a Dutch oven or heavy covered pan, brown in bacon drippings on high or medium heat.
3. 3
   Cover meat with water and cook until tender, but firm.
4. 4
   Cool; pour flour mixture into broth and thicken gravy. Serve with noodles or spaetzle.