I've used this recipe a number of times, now, (sometimes changing up the stuffing or the braising liquid), and it has always been a winner. I don't oil the pan for searing/browning the roulade, I always oil the meat. Less chance of a smoke-filled kitchen that way.
I suspect that user kelley6452, who had temperature issues, may have been reading a celsius number (77 C) which is around 170 F. Some thermometers have dual settings, and you need to check which one you are using. I cannot imagine, if the above recipe was followed accurately (and the oven temperature was "true"), that an internal temp of only 77F is possible after an hour of cooking. Do please try it again!