6 sm. carrots, cut into 3" julienne strips
3 lbs. boneless beef round steak, cut about 1/2" thick
6 slices bacon, halved crosswise
6 green onions, halved crosswise
Pepper
Garlic salt
1 (10 1/4 oz.) can beef gravy

Pour boiling water over carrot strips; drain and set aside. Cut steak into 12 portions. Pound each portion to an even 1/4" thickness. In a 10" skillet, cook bacon until crisp; transfer bacon to paper toweling, reserving drippings in skillet. Place a strip of bacon, one green onion and a few carrot strips on each meat portion. Sprinkle with garlic salt and pepper. Roll up meat and vegetables, jelly roll fashion. Secure with wooden toothpicks. Brown the meat rolls on all sides in hot bacon drippings. Transfer meat to Tupperware low roasting pan. Spoon beef gravy over meat rolls. For make-ahead, seal, label, and store in the freezer up to 1 month. Serves 12.

TO BAKE: Remove seal. Bake, covered with foil in a 350 degree oven for 1 1/2 to 2 hours or until meat is tender. (Or bake immediately, covered in a 350 degree oven for 1 to 1 1/2 hours or until meat is tender.)

TO MICRO-COOK: Remove seal. Micro-cook, covered with waxed paper, on 70% power (medium-high) for 50 to 60 minutes or until meat is tender, turning pan every 10 minutes and turning meat over and rearranging after 30 minutes. (Or, micro-cook immediately, covered on 50% power (medium) for 35 to 40 minutes or until meat is tender, turning meat over and rearranging once.