• Carefully remove the grape leaves from the jar. Flatten the roll of leaves out so you can easily grab them to fill them. Rinse them and lay them on a kitchen towel.
• In the bottom of the slow cooker, drizzle the olive oil and then layer 4 grape leaves, overlapping them to cover most of the bottom of the slow cooker.

  Then add slices of lemon, another drizzle of olive oil and layer 4 more grape leaves.

Make the filling

• Combine the ground beef, brown rice, diced onion, salt, pepper, olive oil, and fresh minced dill and mix to fully combine.
• Fill the grape leaves: Lay a grape leaf, vein side up, flat on your work surface.

  Place 1 tablespoon of filling in the center of the leaf and then fold the left and right sides together and then roll up to complete a roll.
• Repeat until all of the filling is used and place the grape leaf rolls one by one into the pot, seam side down, beside eachother, tucking them in tightly beside eachother.
• Once all of the grape leaves have been placed in the slow cooker, place a small-medium plate on top of the rolls, making sure the plate covers only about 2/3-3/4 of the diameter of the pot.
• Mix together the broth and lemon juice, then pour the mixture over the grape leaves. Cook on high for 4-5 hours or low for 6-7 hours.

  Serve with extra lemon juice or greek yogurt dip.