Rouladen (German Beef Rolls)
Traditional German beef rolls stuffed with mustard, bacon, onion, and pickles, seared until deeply browned then slow-cooked in a rich beef gravy until fork-tender. Serve with egg noodles or mashed potatoes. Plan ahead: the slow cooker braise takes 6 to 8 hours on low.
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Ingredients
- 2 lbs top round beef slices (about 1/4-inch thick, pounded thin), pounded 1/8-inch thin
- 4 tbsp Dijon mustard
- 6 thick-cut bacon slices
- 1 yellow onion, thinly sliced
- 6 spears dill pickle spears
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp neutral oil
- 2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 garlic cloves, minced
- 2 bay leaves
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
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1
Lay 2 lbs pounded 1/8-inch thin top round beef slices (about 1/4-inch thick, pounded thin) flat on a work surface. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Spread 4 tbsp Dijon mustard evenly over one side of each slice.
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2
On each slice, lay a slice of 6 thick-cut bacon slices, a few strips of 1 thinly sliced yellow onion, and one 6 spears dill pickle spears spear near one edge. Roll up tightly and secure with toothpicks or kitchen twine.
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3
Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Sear the rolls on all sides until deeply browned, about 2 to 3 minutes per side. Transfer to the slow cooker.
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4
In the same skillet, add 2 minced garlic cloves and 2 tbsp tomato paste and cook 1 minute. Pour in 2 cups low-sodium beef broth and 2 tsp Worcestershire sauce, scraping up any browned bits. Transfer liquid to the slow cooker.
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5
Add 2 bay leaves to the slow cooker. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is very tender and reads at least 160°F (71°C) in the thickest part.
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6
Remove the rolls and set aside. Remove bay leaves and pour the braising liquid into a small saucepan over medium heat. Whisk 2 tbsp cornstarch together with 2 tbsp cold water to form a slurry, then whisk into the simmering liquid until the gravy thickens, about 2 minutes.
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7
Remove toothpicks or twine from the rolls. Return them to the gravy or serve plated, spooning gravy over the top.
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