There is nothing I enjoy more than slow food. Tender, juicy, warm, filling and flavourful, it epitomizes winter cooking and comfort food.

There is nothing that shows that you love your family more than tantelizing aromas wafting through your house all day (from a chef’s perspective anyways).

I love rouladen. It’s a great way to make outside round tender. First a filling. While I know a ton of people who stuff their rouladen with pickles, ham and Eastern European delicacies I prefer Spinach, Romano Cheese, Sauteed Onion and garlic and Pine Nuts.

I lay out my slice of outside round and pound it thin if it’s too thick. I place my filling down then centre, then roll it up.

Sometimes I skewer them shut with toothpicks but today I just handled them carefully. I seared then in a hot frying pan.

Then I made a nice simmering sauce for them.

In the frying pan I sauteed some garlic, onion, deglazed the pine with white wine and some home made tomato sauce. Then I added chopped black olives and poured the whole mixture over top of the rouladen which I had neatly laid out in an oven safe dish.

Now we just cover and pop the whole thing into a slow oven (300) for about an hour and a half. This dish is ideal for the freezer. It could also be made in a slow cooker. My slow cooker was too narrow and I would have had to pile the rouladen ontop of each other and given that I didn’t secure them I didn’t want them to fall apart.