Swiss Beef Birds


2 lbs. round steak, 1/2-inch thick
2 medium carrots
1 large dill pickle
2 T. flour
1 t. salt
1/4 t. pepper
1/8 t. garlic salt
2 T. salad oil
1 can (8 oz.) tomato sauce
1 small onion, chopped
2 T. minced parsley

Using meat mallet, pound steak 1/4-inch thick; cut into 5 or 6 serving pieces. Cut each carrot into thin sticks. Cut pickle into 5 or 6 strips. Divide carrot sticks and pickle slices among top of each piece of meat. Beginning at narrow end, roll up and secure with metal skewers or toothpicks. Combine flour, salt, pepper and garlic salt; coat rolls, reserving remaining mixture. At this point you can brown the meat rolls in a large skillet or use a browning unit in your crockpot. Pour off excess fat. Place in crockpot. Combine tomato sauce with reserved flour; stir in onion. Pour over meat. Cover and simmer on low for 7 to 9 hours or until tender. Sprinkle with parsley.