Our traditional German Rouladen recipe is a classic comfort food with thin slices of beef rolled around mustard, bacon, and vegetables, then braised until melt-in-your-mouth tender.
Rouladen is the Cozy Dinner You Didn't Know You Needed.
My love for German food runs deep, thanks to my dad (who lived in Germany as a young adult) and some close family friends who shared their traditions and amazing food! One thing about Rouladen is, because it's just a few ingredients, the quality of the ingredients really matter. Start with a good quality round roast–I always ask my butcher to cut it thinly for me (saves so much time!). Then choose good quality bacon, and a good German mustard (or use Dijon mustard or stone-ground mustard). Then cook it low and slow, and prepare for your family to fall in love!
I serve Rouladen with mashed potatoes or spaetzle, and a light cucumber salad or German red cabbage.
And have fun browsing all of my international-insipired recipes like Porkolt (Hungarian Stew), Spanish Fideua, or Peruvian Lomo Saltado.
How to make Rouladen:
Add Fillings and Roll Up: Lay out each beef slice, pound lightly (optional, if needed), spread with mustard, and season with salt and pepper. Add a slice of bacon (optional) and top with matchstick-cut pickles, carrots, and onions. Roll up tightly and secure with toothpicks.
Cook: Brown all sides in a hot Dutch oven, then add a splash of water or broth. Cover and simmer for 2 hours.
Make Gravy and Serve: Remove rouladen from pot and boil the juices. Thicken with cornstarch mixed with 1 tablespoon of water to make gravy. Serve beef rouladen smothered in gravy, reserving extra gravy for Spaetzle, rice, or mashed potatoes (or boiled yellow potatoes) and German Red Cabbage.
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Beef Rouladen Recipe
Equipment
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Toothpicks
Ingredients
- 2-3 lbs round roast* (have butcher slice thinly- length wise @ ⅛ “ thick)
- 8-12 slices bacon , optional
- 1 onion very thinly sliced
- 2 carrots very thinly sliced, julienne
- 2 whole dill pickles thinly sliced,
- 1/2 cup German mustard* or dijon or stone-ground mustard
- salt and Pepper
- toothpicks
- 2 Tablespoons butter or oil , or a combination
- 1 cup water or beef broth
Instructions
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Prep veggies: Cut the onion, carrot and pickle in match-stick style pieces.1 onion, 2 carrots, 2 whole dill pickles
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Prep meat: Lay out the thin slices of meat and each spread generously with mustard and sprinkle with salt and pepper.½ cup German mustard*, salt and Pepper, 2-3 lbs round roast*
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Assemble: Lay a slice of bacon on top (if using) and then pickle, carrot and onion along the meat. Roll up tightly and secure with toothpicks.8-12 slices bacon, toothpicks
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Sear: Heat a large dutch oven or heavy bottom pot over medium-high heat. Add oil and once hot, add rolled meat bundles and sear, turning, until browned on all sides.2 Tablespoons butter or oil
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Braise: Add 1 cup beef broth (or water) to the pot and scape up any browned bits from the pan. Cover pot and simmer on LOW heat for 2 hours.1 cup water or beef broth
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Gravy: Remove Rouladen to a plate and bring juices in the pot to a boil. Thicken with cornstarch dissolved in 1 Tablespoon of water. Taste gravy and add additional salt, pepper, or beef bouillon granules, if desired.
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Serve: Remove toothpicks from the Rouladen and serve with gravy spooned on top.
Video
Notes
Nutrition
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I originally shared this recipe February 2021. Updated November 2025.
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