Rinderrouladen or at least one I came up with on the fly.
I had a thick chuck roast i have been eating away on and couldn't make my mind up what to do for supper.
Thin it dawned on me why not a quick Rinderrouladen.
This one starting out isn't anything fancy just salt black pepper dill slices and some homemade sauerkraut.
The rest will come later.
Very easy meal that looks like a million bucks.
I simply sliced off some of the chuck roast to do this.
The remainder is soaking in wine.

In Thuringia, where rinderroulade is most popular, they also use mustard and fried onions. And usually a piece of (smoked) pork fat (maybe because the meat used is from a lean part).

I just used what I had and didn't have any smoked pork fat.
Cooked it in a skillet with the juices I browned it in and some water covered.
Took about an hour and a half to get really tender.
After it was done I pulled it and made a dark gravy with corn starch dried onion black pepper and garlic powder.
Used kitchen bouquet to make it dark.
Had cheesy potatoes on the side.

Amazing, [mention]worth1[/mention] , another German word! Rinderroulade (with "n" at the end it's the plural in German), Sauerkraut, Kartoffelpuffer, Bratwurst - what else? BTW, I love Rinderrouladen, my mother made the best ever.