Prepare the Rouladen

• Lay two pieces of top round out, slightly overlapped along their long sides. Season with salt and pepper. 
• Apply a thin layer of mustard across the whole swath of meat.
• Lay 2–4 half slices of the bacon vertically across one third to half of the meat. Add several slices of onion and 3–4 pickle quarters.
• Roll the meat, starting from the side with the bacon and secure it closed with a couple toothpicks. 
  
• In a large sauté pan, warm the oil over medium-high heat. 
• Brown the rouladen well in batches, setting aside.
  
• Once the beef rolls are browned and removed from the pan, add the butter to the pan over medium-high heat and sauté the vegetables until starting to brown on the edges.
• Add the wine to the pan and cook it almost completely out, scraping up all the browned crusty meaty bits from the bottom.
  
• Add the stock and the bay leaf to the pan. 
• Nestle the beef rolls into the pan among the veggies and insert a 2.5" needle probe into one of the rolls, bringing the pan to a light simmer.
• Set the high-temp alarm on your ChefAlarm for 203°F (95°C) and cook. 
• Check the pan every so often to make sure that not too much water has cooked out. If so, add 1/4 C more. 
• When the rolls reach 203°F (95°C) according to your ChefAlarm, test their internal temperatures and their tenderness with your Thermapen ONE.
• If they offer any significant resistance, set the timer on your ChefAlarm for 25 minutes and continue to cook.
  
• Once the rolls are up to temp and tender, remove them to a serving platter. 
• Pour the sauce and cooked veggies into a serving dish, thickening first if you like.
• Serve!