Crock Pot Beef Rouladen

Crock pot beef rouladen
Kai Schwabe/Getty Images
Prep: 25 mins
Cook: 8 hrs
Total: 8 hrs 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
477 Calories
26g Fat
20g Carbs
43g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 477
% Daily Value*
Total Fat 26g 33%
Saturated Fat 11g 55%
Cholesterol 140mg 47%
Sodium 592mg 26%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 43g
Vitamin C 19mg 95%
Calcium 92mg 7%
Iron 5mg 27%
Potassium 807mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crock pot beef rouladen is a simple German main dish recipe cooked to perfection in your crock pot. The combination of tender beef with bacon, onion, and dill pickle is sublime and such a wonderful blend of flavors. You can leave the dill pickle spears long so they look like the picture; just cut each spear into four pieces lengthwise.

This classic German recipe should be served with a crisp and cool green salad to balance out the strong flavors, or choose some seasonal fruits and put them together with a simple raspberry dressing.


  • 1 1/2 pounds round steak

  • 1/4 cup stone-ground mustard

  • 6 slices bacon

  • 2 onions, chopped

  • 4 cloves garlic, minced

  • 1 green bell pepper, chopped

  • 2 spears dill pickles

  • 1/4 cup all-purpose flour

  • 3 tablespoons unsalted butter

  • 1 (16-ounce) package baby carrots

  • 1 1/2 cups beef stock, or beef broth

  • 1/2 cup sour cream

  • 1 tablespoon all-purpose flour

  • 1 dash salt, or to taste

  • 1 dash freshly ground black pepper, or to taste

Steps to Make It

  1. Cut the round steak into 6 pieces. Place the meat between sheets of plastic wrap and flatten with a rolling pin, beating firmly but not so hard that you tear the meat. Remove the plastic wrap and spread each piece of meat with some mustard and set aside.

  2. In a large skillet, cook bacon until crisp over medium heat. Remove the bacon and drain it on paper towels; crumble and set aside.

  3. In the drippings remaining in the skillet sauté the onion and garlic until tender over medium heat, about 5 minutes. Add the bell pepper and cook for 2 minutes longer. Remove onions, garlic, and bell pepper from the skillet with a slotted spoon. Combine the vegetables with the bacon and pickles in a medium bowl.

  4. Divide this mixture between the beef pieces and roll up. Tie the bundles with kitchen string. Sprinkle each bundle with salt and pepper to taste. Dredge each roll in 1/4 cup flour; shake off excess.

  5. Add the butter to the skillet; brown beef rolls, about 1 to 2 minutes on each side.

  6. Place the carrots in bottom of 4 to 6 quart slow cooker. Top with the beef rolls as they brown. Pour the beef broth overall.

  7. Cover and cook on low for 6 to 7 hours until carrots are tender and beef is very tender. Remove the beef rolls from the crock pot; carefully remove kitchen string. Remove carrots from crock pot using a slotted spoon.​

  8. In a small bowl combine the sour cream and 1 tablespoon flour; mix well, then stir into liquid remaining in a crock pot. Stir to combine, turn heat to high, and return carrots, then beef rolls to crock pot. Cook for 10 to 20 minutes longer or until sauce thickens; season with salt and pepper to taste. Serve the carrots and beef rolls with sour cream sauce.

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