Rouladen aus dem Dutch Oven are German beef rolls filled with mustard, bacon, onion, and pickle, then browned and slowly braised until tender. The heavy pot holds a steady simmer and makes a rich pan gravy in the same vessel; fillings and seasonings vary by region and family.

Ingredients

6 thin beef top-round slices, about 5–6 oz (140–170 g) each and roughly ¼ inch (6 mm) thick
2 tbsp (30 ml) Dijon or German-style mustard
6 slices bacon, about 6 oz (170 g) total
1 medium yellow onion, about 1 cup (150 g), finely diced
3 dill pickle spears, about 4 oz (115 g), cut lengthwise into thin strips
1 tsp (5 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral cooking oil
1 medium carrot, about ¾ cup (100 g), diced
1 celery rib, about ½ cup (50 g), diced
2 tbsp (30 g) tomato paste
1 cup (240 ml) dry red wine or additional beef broth
2 cups (480 ml) low-sodium beef broth
1 bay leaf
1 tsp (2 g) dried thyme, or 2 sprigs fresh thyme
2 tbsp (16 g) all-purpose flour
2 tbsp (28 g) unsalted butter, softened
1 tsp (5 ml) red wine vinegar, optional
2 tbsp (8 g) chopped parsley, for serving

Instructions

Pat the beef dry. If it is unevenly thick, place each slice between sheets of parchment and gently pound to about ¼ inch (6 mm), taking care not to tear it. Season both sides with the salt and pepper.
Spread about 1 teaspoon mustard over one side of each slice. Lay a bacon slice on top, trimming it to fit if needed. Divide the diced onion among the slices, then add a pickle strip near one short edge. Fold the sides in slightly and roll each slice snugly around its filling. Secure each roll with kitchen twine or two toothpicks.
Heat the oil in a 5- to 6-quart (4.7- to 5.7-liter) Dutch oven over medium-high heat. Working in batches so the pot is not crowded, brown the rolls on all sides, about 8–10 minutes per batch. Transfer them to a plate. Reduce the heat if the browned bits begin to burn.
Add the carrot and celery to the pot and cook for 3 minutes, stirring and scraping up browned bits. Stir in the tomato paste and cook for 1 minute. Pour in the wine, if using, and simmer for 2 minutes to reduce slightly. Add the broth, bay leaf, and thyme.
Return the rouladen and any accumulated juices to the pot. The liquid should come about halfway up the rolls; add a little broth or water if needed. Bring it just to a simmer, cover, then cook over low heat for 1 hour 45 minutes to 2 hours. Keep the liquid at a gentle simmer, not a boil, and turn the rolls once halfway through. They are ready when fork-tender. For the USDA FSIS safe minimum, check a roll with a food thermometer: whole cuts of beef must reach 145°F (63°C) and rest for 3 minutes; this slow braise should take them well beyond that temperature.
Transfer the rolls to a warm plate and loosely cover. Remove the bay leaf and thyme stems. For smooth gravy, strain the braising liquid into a bowl, pressing lightly on the vegetables; or leave them in for a rustic sauce. Skim excess fat from the surface.
In a small bowl, mash the flour and softened butter together into a smooth paste. Bring the strained liquid to a simmer in the Dutch oven and whisk in the paste a little at a time. Simmer 3–5 minutes, whisking, until thickened. Taste and adjust salt and pepper; add the vinegar if the gravy needs brightness. Return the rolls to the pot for 2 minutes to warm, remove twine or toothpicks, and serve with parsley.

Tips

Ask a butcher for beef slices specifically cut for rouladen. If you cannot find them, use top round and pound it evenly; very thin slices roll more easily and braise more evenly.
Do not overfill or roll loosely. Keep the filling in a narrow line, fold in the sides, and secure each roll so it stays closed while browning.
Brown in batches and let the pot regain heat between them. Crowding causes the meat to steam rather than develop the browned bits that deepen the gravy.
If avoiding wine, use broth in its place. The sauce will be less tangy and complex, so the optional splash of vinegar can help balance it.

Serving Suggestions

Serve the rouladen hot with plenty of gravy. German-style sides such as potato dumplings, mashed potatoes, buttered egg noodles, or spaetzle catch the sauce well. Red cabbage, braised cabbage, or a crisp green salad adds a fresh contrast. A spoonful of lingonberry or cranberry preserves is also a fitting sweet-tart accent.

Variations

For a traditional flavor, use sharp German mustard and smoked bacon. If German mustard is unavailable, Dijon works; it is usually smoother and a little less pungent. Cornichons can replace dill pickle spears, though their smaller size means you may need several per roll. For a milder filling, omit the bacon and add a little extra onion, or use thinly sliced smoked turkey; the finished rolls will be leaner and less rich.

You can make the gravy with broth alone, or replace up to half a cup of broth with dry red wine for more depth. For a gluten-free gravy, thicken the strained liquid with a slurry of 1 tablespoon (8 g) cornstarch mixed with 1 tablespoon (15 ml) cold water, adding it gradually at a simmer instead of using the flour-butter paste.

Storage and Reheating

Refrigerate cooked rouladen and gravy within 2 hours, in a covered container, for 3–4 days. For longer storage, freeze them with the gravy for up to 3 months; thaw overnight in the refrigerator. Reheat gently, covered, in a saucepan or Dutch oven with a splash of broth until the center reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. Stir the gravy while heating and avoid a hard boil, which can make the meat seem dry.

Frequently Asked Questions

What cut of beef is best for rouladen?
Top round is a common choice because it can be sliced thinly and rolled. Ask for rouladen-cut beef if available, or have top round sliced across the grain into broad, thin pieces.

Can I make rouladen without a Dutch oven?
Yes. Brown the rolls in a heavy skillet, then transfer them to a covered oven-safe casserole with the vegetables and braising liquid. Cook at 325°F (163°C) until fork-tender, checking after about 1 hour 45 minutes.

How do I know when the beef rolls are tender?
A fork should slide into the beef easily, and the meat should feel tender rather than springy. The safe temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but tenderness in this braise takes longer than reaching that minimum.

Can I prepare rouladen ahead?
Yes. Roll and secure the beef up to 1 day ahead, cover, and refrigerate. You can also cook the dish a day ahead; chill it promptly, then reheat the rolls gently in the gravy to 165°F (74°C).

Why is my gravy thin or lumpy?
For thin gravy, simmer it uncovered for a few minutes to reduce, or add a little more flour-butter paste. To prevent lumps, whisk the paste into simmering liquid in small pieces; a cornstarch slurry is another easy option.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

Rouladen aus dem Dutch Oven: Tender German Beef Rolls