Ingredients: -
6 slices beef schnitzels,
2 cups fresh breadcrumbs,
75 g butter, chilled and grated,
½ tsp crushed celery seeds, 
½ tsp dried thyme,
½ tsp dried oregano,
2 lemons, grate the rind,
1-2 onions, peeled and sliced,
1 cup prunes, chopped,
¼ cup flour,
2 ½ cups beef stock,
¼ cup Worcestershire sauce,
String or toothpicks for securing the rolled meat,
METHOD: -
Turn the slow cooker on low to pre-warm while preparing the ingredients. 
To make the stuffing, mix-together the breadcrumbs, butter, celery seeds, thyme, oregano, and lemon rind. Place one schnitzel on top of a piece of damp plastic wrap on a chopping board. Sprinkle the meat with a little water and cover with a second sheet of plastic wrap. Hit firmly with a mallet or rolling pin to flatten the schnitzels so they are an even thickness. The dampened plastic will help prevent the meat from tearing.
Place a spoonful of stuffing on each piece of beef and roll up to enclose the filling. Secure with String or toothpicks. If wishing to brown the ingredients, heat a little oil in a frying-pan and fry the beef olives until well browned. Brown the onion if desired. Put the beef olives, onion, and prunes into the pre-warmed slow cooker.
In a jug, mix-together the flour, stock, worcestershire sauce, and pour over the beef olives.
Cover with the lid. Cook on low for 6-7 hours or on high for 3-4 hours.
Serve the beef olives on a platter with lashings of potatoes and your favourite vegetables.