Little Pot Roasts with Peas

1 flank steak
1 T. prepared mustard
1 teas. salt
1 or 2 slender whole carrots
2 T. shortening
1 can peas
1/4 c. liquid from peas
1/4 c. catsup
Score steak. Spread steak with mustard, cut crosswise into 4 equal portions. Sprinkle with salt. Cut 4 pieces of carrot, each as long as meat is wide. Roll each in a piece of meat; tie with string. Brown rolls on all sides in hot shortening. Drain 1/4 cup liquid from peas, mix it with the catsup. Pour over meat; cover rightly. Simmer 1 1/2 to 2 hours or until fork-tender, replenishing liquid if needed. Make gravy, if desired. Serve with hot seasoned peas. Serves 4. Also good with macaroni or rice mixed in with the peas.