Preheat the oven to 140 degrees top / bottom heat.
Place each beef roulade between two layers of cling film and plate evenly and carefully with a plating iron or a saucepan. Place the roulades on the work surface and brush each with a teaspoon of mustard.
Then season 2 bacon slices each, the quartered pickles, onion strips and salt and pepper.
Fold the sides of the roulades slightly inwards and roll up the meat tightly lengthways. Fix the end with a roulade needle.
Heat the butter lard in a large ovenproof casserole on medium heat. Put 8 tablespoons of flour on a plate and turn the roulades in it, knock off any excess flour. Fry the roulades all around until golden brown, then take them out of the roaster and set aside.
Evenly stir-fry the cut vegetables (celery, onions, carrots) in the roaster for about 8 minutes. Add the tomato paste and roast for 3 - 4 minutes while stirring. Deglaze the roasted vegetables with red wine and reduce by half.
Stir in the butter. Reduce the heat and stir in 3 tablespoons of flour. Deglaze with port wine. Add bay leaves and reduce again. Add 700 milliliters of water and dissolve the roast set while stirring.
Place the roulades and the garlic cloves in the roasting pan, place baking paper on the roulades and press down lightly. Put in the oven for about 2 hours on the second rail from the bottom.
Turn the roulades once after an hour.
After braising, remove the roulades from the sauce and strain them through a fine sieve. Put the sauce and meat back into the roaster and reduce to a creamy consistency for about 30 minutes at a low temperature.