I created this slow cooker roast beef one day when I knew I was going to be too busy to make a special dinner for company. I wanted special. I wanted that wonderful taste of rouladen with its amazing gravy. But, I was going to be gone all day. Dare I take my expensive bottom round roast and pop it into the slow cooker without browning?
I did and included the traditional rouladen ingredients. The result? It had all the flavor of the rouladen meat AND THE GRAVY and was so easy to put together in the morning.
Mix together 1 Tbsp cornstarch with 2 Tbsp water and pour into slow cooker.
Add onion, dill pickles, and 2 slices of bacon to slow cooker and put roast on top with fat side down.
Sprinkle with salt and pepper. Cover roast with remaining bacon slices.
Cover slow cooker and cook roast for 6 hours on high or 10 hours on low (may vary depending on your cooker)
Remove meat and tent with foil to rest while you make the gravy.
Strain cooking liquid through sieve into a saucepan and bring to simmer.
To thicken gravy, combine 2 - 3 Tbsp cornstarch in a little cold water. Stir into cooking liquid until slightly thickened.
Season gravy to taste with salt and freshly ground pepper.
Add whatever ingredients you normally use in your rouladen. If you don't like pickles, omit them. If you normally add carrots, etc., add them. If you normally use mustard, add a bit to taste. I love adding mushrooms to the gravy. Yum!
YES, of course, you can brown the meat before putting it into the cooker. This will add a nicer 'look' to the finished roast and will increase the flavor. However, if you're in a real hurry in the morning and really don't have the time to brown the meat, just go ahead. The flavor will still be fantastic. This is my NEW go-to recipe when I need something easy and special.
Everything into the slow cooker. Cover. On high for 6 hours. WUNDERBAR!
Another Rouladen Alternative ...
Since rouladen were so expensive (and consuming to make), I created also created Beef Flatladen! Vary the type of meat. (Even pork works!) Vary the size of chunks (usually about a 2 - 3 inch square and about ¾ inch thick). Leftovers are delicious, so make lots!
This recipe takes a bit more time, but, my - my ... is this delicious!
Extra tips ...
Use almost any cut of meat. Slow simmering tenderizes the meat. Cut meat into size needed. Brown in small batches in butter. Add onion, bacon, dill pickle (the traditional rouladen flavors), seasonings, and water. Let the whole thing simmer for about 2 hours.
Check out my video ...
If you are looking for the traditional rouladen, check out my Rouladen recipe. SO WUNDERBAR!
It's our 'special' dinner, usually together with potato dumplings and red cabbage. Doesn't get more German than that!
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Oma's Cookbooks (downloadable & print)
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Words to the Wise
"Pride leads to disgrace, but with humility comes wisdom."
The best part is this — I can see how those on special diets can modify to their needs.
Quick Fix Soups has to be one of the best soup books I have ever seen, the way it is presented, the book cover, colorful and inviting.
Your Table of Contents says it all: quick and accessible.
I love the introductory story filled with interesting nostalgia, along with pictures of your granddaughters.
The recipes are presented with step-by-step procedures.
‘Oma says’ are full of hints, and ‘a bit of this and a bit of that’ are rewarding suggestions.
Excellent cook book. I can hardly wait to get started cooking soups.
We love eating soup.
And, what I like about these recipes, is that I don’t have to be all day cooking in the kitchen.
'Quick Fix Soups’ is for me!”
➤ Melania Orasch
This comprehensive cookbook brings back so many treasured food memories from my childhood. My German “Mutti” and her mom, my Oma, both long gone, were such great cooks, but their recipes were never written down.
Gerhild Fulson’s expansive recipe collection will help people of my generation with their “lost” recipes and it will introduce new generations to German specialties that are both delicious and a part of Germany’s rich culinary culture.
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