- Ninja Possible Cooker Pro (Or)
- Slow Cooker
This beef rouladen recipe sounds fancy, but it's actually super easy to make using simple ingredients and straightforward techniques. These German beef rolls feature thin slices of beef wrapped around bacon, pickles, and mustard, then braised in a rich gravy until fork-tender. It's the ultimate comfort food that's perfect for special occasions, Sunday dinners, or when you want to impress at a dinner party.
This traditional German dish combines beef, pickles, and bacon - what could go wrong with that combination? The key to great rouladen is using top round or bottom round cut about a quarter-inch thick, then rolling them with Dijon mustard, slice of bacon, and dill pickle spears. After searing the meat rolls to develop those beautiful browned bits, they braise in beef stock and wine until they reach that perfect tender texture that cuts with a fork.
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Suggested Kitchen Tools for Beef Rouladen
- Ninja Possible Cooker Pro or Slow Cooker
- Cutting Board
- Very Sharp Knife
- Cooking Twine
- Tongs
- Instant-Read Thermometer
Ingredients & Substitutions
The beauty of this traditional recipe is that it uses simple, accessible ingredients that you can find at most grocery stores. Here's what you'll need for these delicious beef rolls:
Beef (Top Round or Bottom Round)
Used in Recipe: 8 thin slices of beef, cut about ¼ inch thick from top round or bottom round roast
What it Does: This is the star of your beef rouladen. The beef provides the protein base and becomes incredibly tender during the long braising process, reaching that perfect "tender shred phase" at over 200°F. Each slice of beef needs to be substantial enough to hold the filling during rolling and braising without tearing.
Substitutions: You can use eye of round or even flank steak if pounded thin. Avoid milanesa style cuts which are too thin at ⅛ inch and may tear during assembly.
Thick-Cut Bacon
Used in Recipe: 8 slices of thick-cut bacon, one per beef roll
What it Does: Each slice of bacon adds essential saltiness, fat, and smoky flavor to the beef rolls. The bacon pieces become tender during braising rather than crispy, contributing to the rich gravy and overall flavor profile of this traditional German dish.
Substitutions: Regular bacon slices work but thick-cut holds up better during the long cooking time. You could substitute pancetta for a slightly different flavor profile.
Dill Pickle Spears
Used in Recipe: 8 dill pickle spears or stackers, about ¼ inch thick
What it Does: The dill pickle is crucial for authentic German rouladen, providing tangy acidity that cuts through the rich gravy and complements the bacon. The pickles add both flavor and traditional authenticity to the dish.
Substitutions: Pickle stackers work great since they're pre-sliced. You can use kosher dill pickles, German pickles, or even gherkins if you prefer smaller pieces. Some German recipes use cornichons.
Stone Ground Mustard
Used in Recipe: About 1 teaspoon per slice of meat (approximately 8 teaspoons total)
What it Does: The mustard adds tangy flavor and helps bind the other ingredients together inside each beef slice. Stone ground mustard provides better texture and flavor than smooth varieties, creating a flavorful base layer for the filling.
Substitutions: Dijon mustard works but I prefer stone ground for this classic recipe. Spicy German mustard is another authentic option if you can find it. Brown mustard also works well.
How to Make Beef Rouladen
The best ways to ensure success with this German rouladen recipe is to set up an assembly line and take your time with each step. This German style cooking method has been perfected over a long time!
Mise En Place
- Set up your work surface with all ingredients ready to go.
- Preheat your Possible Cooker Pro on high heat.
- Cut 16 pieces of twine about 6" in length
- Dice the onion
- Peel and cut the ends off of the carrots
Step One: Season and Assemble the Beef Rolls
Place each beef slice on your cutting board with the tapered end toward you. Season both sides with equal parts salt and black pepper - about 1 tablespoon each mixed together. This is the main seasoning for your beef roulades, so don't skimp! Spread about a teaspoon of mustard evenly over each piece of beef.
Place one slice of bacon on each slice of meat, followed by a pickle spear and about 1 Tablespoon of diced onion.
Starting from the tapered end, carefully roll the beef while pulling the filling back toward you to prevent it from pushing forward. This technique ensures your meat rolls stay tight and compact.
Here is a short video showing you exactly how to roll the beef.
Quick Tip:
Use cooking twine instead of toothpicks to secure the rolls for easier searing.
Step Three: Sear the Rouladen
Add 2 tablespoons of oil to your hot pot and sear the beef rolls on high heat for 3-5 minutes per side until beautifully browned. Don't overcrowd the pan - work in batches if necessary. Those browned bits are crucial for building flavor in your rich gravy.
Quick Tip:
Remove the seared rolls to a clean tray before building your gravy base. This prevents them from overcooking and makes it easier to develop the roux properly.
Step Four: Build the Gravy Base
In the same pot with all those delicious browned bits, add the remaining onions and whole garlic cloves. Cook for 2-3 minutes, then add 4 tablespoons butter and tomato paste. Cook for another 2-3 minutes, while stirring to develop the roux base for your delicious gravy.
Step Five: Make the Roux and Deglaze
Add the flour and any remaining salt and pepper from seasoning the beef. Stir and cook for about 2-3 minutes.
Deglaze with ½ cup red wine (or use extra beef broth if preferred), scraping up all those flavorful browned bits. Add 1½ cups beef stock and stir. The braising liquid should look slightly thin - it will thicken as it cooks and the flavors concentrate.
Step Six: Braise Until Tender
Return the beef rolls to the pot, add the bay leaf and carrots if using. Try to get the carrots under the braising liquid. turn the Possible Cooker Off and back on to cancel out the sear/sauté function. Select the Braise function and set the time for 90 minutes. Braise on low heat for 1-1.5 hours or until the internal temperature reaches over 200°F. At this temp, they will be super tender and cut easily with a fork.
Final Touches
When the rouladen is ready to serve, remove the beef rolls from the pot and place on a serving platter or individual plates.
Using kitchen shears or a sharp knife, carefully snip off and remove the cooking twine from each roll - you don't want your guests getting a bite of string! Generously ladle the rich gravy over the top of each rouladen, making sure to get some of those delicious onions and garlic pieces in there too. If you braised carrots with the dish, arrange them alongside the beef rolls. The gravy will look thinner than traditional gravies, but that's exactly how it's supposed to be for authentic German rouladen.
Serve & Enjoy!
Pressure Cooking Instructions
Pressure Cooker Beef Rouladen
Instructions:
Preheat and sear: Turn pressure cooker to Sear/Sauté on High. Add 2 tablespoons oil and heat. Sear assembled beef rolls for 3-5 minutes per side until golden brown. Remove to a clean tray and set aside.
Build the roux base: In the same pot with the drippings, add 4 tablespoons butter, 2 tablespoons tomato paste, and sliced onions. Cook for 2 minutes, stirring frequently.
Add flour: Add 4 tablespoons flour and stir to combine. Cook for 2 minutes to form a roux.
Remove roux: Remove the roux mixture from the pot and set aside.
Deglaze: Pour ½ cup red wine into the pot, scraping up all the browned bits from the bottom. Add ½ cup beef broth and stir.
Prepare for pressure cooking: Return the seared beef rolls to the pot. Add 1-2 bay leaves, whole carrots (if using), 5-6 whole garlic cloves, and any remaining onion and salt and pepper from seasoning the beef.
Pressure cook: Secure the lid with the valve set to seal. Pressure cook on High for 5 minutes, followed by a full natural release.
Thicken gravy: Remove beef rolls and carrots from pot. Stir the reserved roux back into the cooking liquid to thicken the gravy. Add more beef stock if you want a thinner consistency.
Finish and serve: Snip off cooking twine from beef rolls. Serve with gravy spooned over top.
Total time: Approximately 45 minutes (versus 2 hours for braised method)
Storage & Reheating Instructions
How to Store Leftover Beef Rouladen
This German dish actually improves in flavor overnight, making them perfect for meal prep!
Refrigeration
Store leftover beef roulades with their gravy in the refrigerator up to 3 days. Keep them in an airtight container. The rich gravy helps keep the meat dishes moist during storage.
Freezer
Before freezing, it's very important that the beef rolls and gravy are completely cold, so I recommend refrigerating the leftovers overnight before freezing them.
If the food is warm when packaged for freezing, steam can be produced inside the container or freezer bag, resulting in ice crystals forming.
It is best for both the quality of the meat and for reheating if you store the leftover meat rolls with the gravy.
How to Reheat Beef Rouladen
Oven Method
Preheat oven to 325°F. Place beef rolls and gravy in a covered oven-safe dish and heat for 20-30 minutes until heated through. This gentle reheating preserves the tender texture.
Stovetop or Possible Cooker Pro
Reheat gently in a covered pot over low heat, stirring the gravy occasionally. Add a splash of red wine or beef broth if the gravy seems too thick.
Slow cooking also works great!
Frequently Asked Questions
Top round or bottom round cut about ¼ inch thick works perfectly for beef rouladen. Avoid milanesa style cuts which are too thin at ⅛ inch. Each slice of beef should be substantial enough to hold the filling without tearing.
Yes! The directions for pressure cooking are in the recipe article.
The beef rolls should reach an internal temperature over 200°F for the best texture. This brings the meat to what I call the "tender shred phase" where it will cut easily with a fork. Don't worry about overcooking - this traditional German recipe relies on this higher temperature for proper tenderness.
Beef Rouladen
Equipment
- Ninja Possible Cooker Pro Or
- Slow Cooker
Ingredients
- 2 tablespoons olive oil or avocado oil for searing
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 8 slices top round or bottom round beef cut ¼ inch thick, avoid milanesa style which is too thin
- 8 teaspoons stone ground mustard about 1 teaspoon per beef slice, German brand preferred
- 8 slices thick cut bacon one slice per beef roll
- 8 spears dill pickle spears stackers work great, about ¼ inch thick
- 1 medium yellow onion diced, divided - some inside rolls, rest for gravy
For the Gravy
- 4 tablespoons salted butter unsalted works too, adjust salt to taste
- 2 tablespoons tomato paste
- 5-6 cloves garlic cloves whole, not minced
- 4 tablespoons all-purpose flour
- ½ cup red wine dry red like Pinot Noir, or substitute extra beef stock
- 1 ½ cups beef stock
- 1-2 leaves bay leaf
- 4-6 whole carrots optional, adds sweetness to gravy
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Instructions
Prep for Recipe
- Gather all of your ingredients and supplies and set up a work area with all of them laid out so you can assemble the beef rolls easily.
- Cut the cooking twine into approximately 6" pieces.
- Chop the onion into ¼" dice1 medium yellow onion
- Mix the salt and pepper together in a small bowl1 tablespoon sea salt, 1 tablespoon black pepper
- Peel and cut off the ends of the carrots
Assembling the beef rolls
- Turn on Possible Cooker Pro to Sear/Sauté on High (or preheat large pot or Dutch oven over medium-high heat on stovetop). Let pot pre heat while you assemble the beef rolls.
- Place one beef slice on cutting board with tapered end toward you. Using your fingers, broadcast a thin coating of the salt and pepper mixture over both sides of the beef. This is the main seasoning for the dish.8 slices top round or bottom round beef
- Spread about 1 teaspoon of stone ground mustard in a thin layer over the beef. Place 1 slice of thick cut bacon on top (extending over edges is fine). Add 1 pickle spear and a few slices of onion on top of the bacon.8 teaspoons stone ground mustard, 8 slices thick cut bacon, 8 spears dill pickle spears, 1 medium yellow onion
- Starting from the tapered end, fold up the flap to secure the onions. Begin rolling the beef while lifting and rolling to prevent ingredients from pushing forward. Tuck bacon ends inside if desired.
- Take two 6-inch pieces of cooking twine and tie one around each end of the roll to secure. Trim excess twine if desired. Repeat steps 2-4 for remaining 7 beef slices.
Searing the beef rolls
- Add 2 Tablespoons oil to preheated pot. Place beef rolls in pot (work in batches if needed, don't overcrowd). Sear for 3-5 minutes per side until beautifully golden brown. Remove browned rolls to a clean tray and set aside.2 tablespoons olive oil or avocado oil
Making the Gravy/Braising Liquid
- Add any remaining diced onions and 5-6 whole garlic cloves to the hot pot. Sauté for 1-2 minutes until slightly browned. Add 4 tablespoons butter and let melt.5-6 cloves garlic cloves, 4 tablespoons salted butter
- Stir in tomato paste and cook for about 1 minute. Add 4 tablespoons flour and any leftover salt and pepper mixture. Stir to combine and cook for another minute to form a roux.2 tablespoons tomato paste, 4 tablespoons all-purpose flour
- Pour in ½ cup red wine, scraping up all the browned bits from the bottom of the pot. Add 1 ½ cups beef stock and stir to combine. The gravy will look slightly thin - this is correct.½ cup red wine, 1 ½ cups beef stock
- If using Possible Cooker Pro, turn off, then turn back on and select Braise function. Set timer for 90 minutes and press start. If using stovetop, reduce heat to low. Return beef rolls to the pot. Add bay leaf and nestle carrots (if using) into the gravy around the rolls.1-2 leaves bay leaf, 4-6 whole carrots
- Cover with lid positioned so the steam vent hole is toward the back (away from you). DO NOT plug the vent hole. Braise for 60-90 minutes. Check for doneness after 60 minutes.
- Insert thermometer into center of a roll. It should read over 200 degrees F. Alternatively, cut a small piece off and test for tenderness - it should be fork-tender and easy to cut. If not done, continue cooking and check every 15 minutes.
- Remove beef rolls from pot and snip off cooking twine. If gravy is too thin, remove rolls and make a cornstarch slurry 1- 2 Tablespoons cornstarch to 1 Tablespoon water depending on how thick you want the gravy. (mix cornstarch with cold water), add to gravy, and bring to a boil to thicken. Serve rouladen with gravy spooned over top, along with the braised carrots.
Notes
- Gravy should be on the thinner side traditionally
- To thicken gravy: remove beef rolls first, then add cornstarch slurry to cooled gravy and bring to a boil
- Don't add flour slurry to super hot gravy or you'll get clumps
-
STORAGE:
- Refrigerator: Store with gravy in airtight container for up to 3-4 days. Flavors improve overnight!
- Freezer: Cool completely, refrigerate overnight, then freeze with gravy in freezer bag or vacuum sealed container for up to 2 months
Nutrition
What to serve with Beef Rouladen
This classic recipe pairs beautifully with traditional German cuisine sides. Serve your beef rouladen with potato dumplings, red cabbage or egg noodles for an authentic German food experience. Mashed potatoes also work wonderfully to soak up that delicious gravy.
Add in a fresh veggie to complete the dinner. Here are some recipes to try. Happy cooking!
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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