I was not in the mood for gravy to finish this dish; instead I used the juice and the veggies mixed with sour cream as a sauce to serve over the meat with a side dish of egg noodles.
This recipe is posted for the Gather Slow Cooker recipe series. Enjoy!
2 lb flank steak, pounded 1/2" thin
salt and freshly ground black pepper
olive oil
8-10 slices bacon, chopped
1 onion, minced
1 small can beef broth
2 stalks celery, chopped
1 carrot, chopped
sour cream
Trim some fat off steak. Season both sides generously with salt and pepper. Drizzle with olive oil.
Place bacon and onion on beef. Roll up jelly roll style.
Tie roll tightly in several places with kitchen string or secure with toothpicks.
Put beef in slow cooker. Add broth, celery and carrot. 
Cover and cook on low for 5-6 hours or til tender. Note: Cooking any longer will dry it out.
Remove meat from cooker; set aside to keep warm. Whisk in sour cream.
I served the roulade with the sauce and veggies over egg noodles.
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