Crock Pot Beef Rouladen
September 11, 2012
"Basically, a classic rouladen recipe, but done in the crock pot. Bacon and dill pickles really are the key to this dish; and, I also like to add some vegetables to the sauce, which really gives a nice richness to the gravy. Takes a little time, but well worth it. Serve with spaetzle, mashed potatoes, or buttered noodles. Since it is a rich dish; a salad is the perfect side dish. Myself and others also have 'Spaetzle' recipes here on Zazz. Spaetzle is actually much easier to make than most people think. This recipe comes out 'fall apart' tender; and, the gravy is fantastic."
- Serving Size: 1 (227.2 g)
- Calories 294.5
- Total Fat - 12 g
- Saturated Fat - 3.6 g
- Cholesterol - 85.2 mg
- Sodium - 771.2 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 1.2 g
- Sugars - 2.1 g
- Protein - 36.2 g
- Calcium - 29 mg
- Iron - 3.4 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.2 mg
Steak ... Depending on the size of you crock pot, you can make 1 large roulade; or, you can make a couple of smaller ones, which is what I prefer. Lay the steak in between 2 sheets of plastic wrap and pound thin. Use a rolling pin, meat mallet, or a heavy pot; which ever works best for you. Again, you can make 1 large roulade, or 2-3 smaller ones; that is completely up to you.
Bacon and Onion ... In a small saute pan, add the bacon and slowly cook on medium to medium low heat. If you render the bacon slowly, you don't need to add any extra oil. Once the bacon if about half way cooked, add the onion and cook until the onion is tender, and the bacon is crisp. Remove to a plate lined with a paper towel. Don't discard the bacon drippings.
Filling ... Lay out the steak and spread with the mustard; then, add the pickles, bacon and onions, and roll up the steak, starting at the widest side. Tie the roll together with butchers twine or cotton string. Or, you can also use a basic (non-waxed, or flavored) dental floss. Make sure to tie in 3-4 places to hold the roll together.
Vegetables ... Add the celery, carrots, and onions to the crock pot.
Saute ... In the pan you cooked the bacon in, return to the stove and bring to medium high heat. Add the roulades and brown on each side. You just want to get a nice sear. Once they are brown, transfer to the crock pot on top of the bed of vegetables. Deglaze the pan with the red wine, stir breaking up all the bits; then, add in the tomato paste, broth, bay leaf, and stir just to combine and pour over the meat and vegetables.
Cook ... Turn on low and cook 7-9 hours until tender. This will vary dependent on your crock pot.
Gravy ... Remove the roulades to a plate and cover with foil to let it rest. Add the liquid from the crock to a small pot on the stove. Puree the broth and the vegetables using an immersion blender, or you can use a regular blender. Bring the heat to medium and cook 3-5 minutes until slightly reduced; If you prefer more gravy, you could add a little water or more broth if you want, but it makes quite a bit. Add the butter and stir to combine. Note: If you like your gravy a bit thicker ... you could mix a little corn starch with cold water (a teaspoon or 2) and add to the gravy. Bring to a light boil and the gravy will thicken up. I don't find it necessary, but that is up to you.
Serve ... Cut the roulade into medallions, then top with the gravy. ENJOY!
Tips & Variations
No special items needed.