Rouladen - German Beef Roll-Ups [Instant Pot and Slow Cooker] • All that's Jas (2024)

BY: Jas · PUBLISHED: Feb 22, 2013 · UPDATED: Jan 26, 2023 · This post may contain affiliate links.

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Craving comfort food but bored with the same old recipes? This mouthwatering traditional German beef rouladen (roll-ups) recipe with pickles and bacon is just like the one Oma used to make.

Rouladen - German Beef Roll-Ups [Instant Pot and Slow Cooker] • All that's Jas (1)

Update Notes: This recipe was originally published in February 2013. It was updated in February 2020 with new photos and extensive recipe tips.

Table of Contents

1) German Beef Rouladen

2) Ways to make rouladen with beef:

3) What's in these German rollups?

4) How do I make it?

5) People also asked:

6) Recipe Notes/Pro Tips:

7) More hearty German recipes you'll love:

8) Rouladen - German Beef Roll-Ups [Instant Pot and Slow Cooker]

German Beef Rouladen

A filling of mustard, bacon, onion, and pickles is warmly hugged by thin-sliced top round steak. Smother these braised beef rolls with gravy, and serve alongside red cabbage and potato dumplings to complete this delectable dish.

The gravy is an absolute requirement to round off the dish and is usually poured over the meat. The ultimate comfort food that is pretty simple to make!

Good comfort food is hearty, and these authentic Deutsche Rindsrouladen (also Rinderrouladen) are sure to leave you satisfied.

Ways to make rouladen with beef:

My favorite German dish, these stuffed beef roll-ups, are easy to make on the stovetop but do take longer to cook. It's one of those dishes we traditionally make on weekends or holidays.

But, if you own an instant pot/pressure cooker, you can have this meal done in the nick of time any day of the week. Check the post and recipe box to learn how to make it on the stovetop and slow cooker.

You can also cook it in the oven instead. Just transfer your Dutch oven from the stovetop to oven but note, it takes much longer to cook, though - about 1 ½ hours on 350F.

Also, make sure the handle on the lid is metal and not plastic or it will break.

Rouladen - German Beef Roll-Ups [Instant Pot and Slow Cooker] • All that's Jas (3)

German food took me on a journey through one of the world’s most hearty cuisines. You can dine at a high-end restaurant or grab a bite from a street vendor, either way, you’ll be feasting.

Put it this way – there’s very little chance you’ll leave Germany feeling hungry. I blame German food for the extra cushion around my waistline!

I had no shame rolling out of the bed around midnight, crawling to the kitchen and making pan-fried potatoes, Bratkartoffeln, topped with a sunny side up egg or two.

As a matter of fact, it became a habit and I just made it the other night (not at midnight though). My American husband approved; my Bosnian midsection not so much. 😆

What's in these German rollups?

PROTEIN: Beef - Thin cut beef slices (see below for best cut) and bacon - thin slices or a piece of thick-cut bacon.
VEGETABLES: Onion - Yellow or white onion, carrot, and celery.
SPICES: Paprika.
SEASONINGS: Salt and pepper.
HERBS: Bay leaves.
FAT: Butter and vegetable oil.
CONDIMENTS: Yellow mustard, pickles (baby dill gherkins), and sour cream.
LIQUID: Beef broth and dry red wine (like Merlot).

Rouladen - German Beef Roll-Ups [Instant Pot and Slow Cooker] • All that's Jas (4)

How do I make it?

Spread thin beef slices with a layer of yellow mustard.
Season the meat with salt and pepper.
Place a piece of bacon, onion, and pickle on one end; roll up then braise in oil.
Add to pot vegetables, spices, and broth and cook until done.

How easy is that? But if you like to follow more step-by-step instructions, scroll down to the bottom of this post for the recipe box or click on the "Skip to Recipe" button above.

Recipe Notes/Pro Tips:

Line your ingredients for rouladen assembly-style. Rolling them up will be a breeze.
If your pickles are too thick, slice them in half lengthwise.
You can use twine instead of toothpicks to hold the roll-ups in place.
Chop all your vegetables for the gravy the same size.
If your gravy is too thin, add either cornstarch or flour slurry to the sauce and cook until thickened. The slurry is a mixture of equal parts of cornstarch and water or flour and water. You can add a tablespoon of tomato paste if you prefer darker gravy.

More hearty German recipes you'll love:

GERMAN HUNTER STEW - JÄGERKOHL
GERMAN MEATBALLS IN CREAMY CAPER SAUCE - KÖNIGSBERGER KLOPSE
GERMAN POTATO PANCAKES - KARTOFFELPUFFER
BEER AND CHEESE SOUP
GYPSY SCHNITZEL
MEATLOAF WITH HARD-BOILED EGGS AND BACON

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Rouladen - German Beef Roll-Ups [Instant Pot and Slow Cooker]

By Jas

These hearty, traditional German beef roll-ups with pickles and bacon are the ultimate comfort meal.

4.8 from 36 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine German

Yields 6 servings

Calories 474 kcal

EQUIPMENT

Meat mallet
Toothpicks or kitchen twine
Instant Pot
Immersion blender or food processor

Ingredients

US Customary - Metric

For roll-ups:

▢ 6 thin-cut beef slices, about 2 ½ lbs
▢ German or yellow mustard
▢ Salt and pepper to taste
▢ 6 slices of bacon
▢ 1 small onion, cut into wedges
▢ 6 baby dill pickles
▢ 1 tablespoon vegetable oil

For the gravy:

▢ 1 tablespoon butter
▢ 1 onion, chopped
▢ 1 large carrot, finely chopped
▢ 1 celery stalk, finely chopped
▢ 2 cups beef broth
▢ ½ cup dry red wine
▢ 1-2 dry Bay leaves
▢ 1 teaspoon paprika
▢ 1 tablespoon sour cream, optional

Instructions

Instant Pot

Gently pound the beef slices with a meat mallet until they're a little thinner, being careful not to beat holes into them.
Spread each beef slice with mustard (about 1 teaspoon) and season with salt and pepper. Top with bacon and place an onion wedge and one baby dill pickle in the broader end. Roll up beef tightly from the filled end holding in place with toothpicks.
Select the "Sauté" to pre-heat your Instant Pot. When the word "Hot" appears on display, add one tablespoon vegetable oil and brown the beef roll-ups on all sides for about 3 minutes (work in batches if necessary); remove roll-ups to a plate.
To the pot, add one tablespoon butter and 1 of each: chopped onion, carrot, and celery stick; sauté until soft. Press "Cancel" to turn the cooker off.
Place the beef rolls back on top of the vegetables, add 2 cups beef broth, ½ cup red wine, 1-2 bay leaves, and 1 teaspoon paprika.
Close and lock the lid of the Instant Pot. Select "Meat/Stew," "Pressure Cook" or "Manual" and set the timer (+/- button) to 20 minutes.
When time is up, open the lid using Quick Release (press "Cancel" and then turn the steam release handle on the lid to the "Venting" position.)
Remove Rouladen from the pot, remove toothpicks or string and let rest. Puree sauce using an immersion blender or a food processor and thicken if necessary (see recipe notes).
Stir in a tablespoon of sour cream (if using), then return the roll-ups to the pot until serving.

Stovetop

Follow steps 1 and 2 above.
In a Dutch oven or heavy-bottomed saucepan, heat 1 tablespoon oil and brown the beef roll-ups on all sides for about 3 minutes (work in batches if necessary); remove rollups to a plate.
To the pot, add one tablespoon butter and 1 of each: chopped onion, carrot, and celery stick; sauté until soft.
Follow step 5. Cover and simmer over low heat for 45-60 minutes, or until beef is tender.
Follow steps 8 and 9. Enjoy!

Crockpot

Follow the recipe steps 1 and 2 below in the recipe box for the stovetop.
Then, place the butter, onions, carrots, and celery on the bottom of your slow cooker. Top with braised rollups and pour in the broth and wine. Add bay leaves and paprika.
Cover and cook on high for 3-4 hours, low for 6-8 hours.
Follow steps 8 and 9. Enjoy!

Notes

Line your ingredients for rouladen assembly-style. Rolling them up will be a breeze.
If your pickles are too thick, slice them in half lengthwise.
You can use twine instead of toothpicks to hold the roll-ups in place.
Chop all your vegetables for the gravy the same size.
If your gravy is too thin, add either cornstarch or flour slurry to the sauce and cook until thickened. The slurry is a mixture of equal parts of cornstarch and water or flour and water. You can add a tablespoon of tomato paste if you prefer darker gravy.
Read all my other tips in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.

Nutrition

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