We choose a piece of meat with mice, with equal layers of meat and fat (not very fat).
If it is too thick, we portion it so that it has a maximum of 2 fingers thickness, so that it can be rolled.
Sprinkle the piece of meat with oil and season it on both sides with salt, pepper, thyme, paprika and a little delicate (if you do not want, you can give up the delicate). Roll the meat leaving the mouse out, tie the roll with string and leave it to cool for 2-3 hours to even out the flavors. (I left the roll in the fridge until the next day)
Place the roll in the Crock-Pot 3.5 l slow cooker bowl and add 50 ml of oil, 100 ml of water, peppercorns and 2-3 bay leaves.
Fix the ceramic pot in the cooking appliance, connect to the mains and start the Crock-Pot on Low program, for 4 hours.
We test the meat with a fork and if it enters easily the roll is ready. For color, transfer the ceramic pot to the oven, 15 minutes on high heat.
Remove the roll on a plate, cover it with baking paper and let it cool.
Remove the string when it is completely cold, slice and serve with onion, garlic, mustard ... a glass of good wine ... cold ... :)))