Slow Cooker Beef Rouladen

Beef, thinly pounded and stuffed with vegetables, makes an excellent main dish for entertaining.

Serves: 6Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 2 Tbsp. butter, divided
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 1½ lbs. bottom round steak
  • 1 medium red bell pepper, seeded and thinly sliced
  • ¼ cup flour
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 2 cans (4 oz.) sliced mushrooms, drained
  • ½ cup beef broth
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 2 Tbsp. mustard
  • 1 Tbsp. Worcestershire sauce

Directions

  • In large skillet, melt 1 tablespoon butter over medium heat. Add onion, garlic, and carrots; cook and stir until tender, about 7 minutes. Remove from heat and place in medium bowl; let cool for 15 minutes.
  • Meanwhile, cut round steak into 6 equal portions. Trim excess fat, then place between sheets of waxed paper and pound until ¼-inch thick. Divide bell pepper strips among beef, then top with onion mixture. Roll up, enclosing filling; secure with toothpicks.
  • On plate, combine flour, salt, and pepper and mix. Dredge beef rolls in flour mixture. In same skillet, melt remaining 1 tablespoon butter. Brown beef rolls on all sides. Place mushrooms in 4-quart slow cooker; top with beef rolls.
  • Deglaze skillet with beef broth; add tomatoes, mustard, and Worcestershire sauce and bring to a simmer. Pour into slow cooker. Cover and cook on low for 7–8 hours or until beef is tender. Serve rouladen with sauce.

Recipe Information

Serves: 6

Ingredients

  • 2 Tbsp. butter, divided
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 1½ lbs. bottom round steak
  • 1 medium red bell pepper, seeded and thinly sliced
  • ¼ cup flour
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 2 cans (4 oz.) sliced mushrooms, drained
  • ½ cup beef broth
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 2 Tbsp. mustard
  • 1 Tbsp. Worcestershire sauce

Directions

  • In large skillet, melt 1 tablespoon butter over medium heat. Add onion, garlic, and carrots; cook and stir until tender, about 7 minutes. Remove from heat and place in medium bowl; let cool for 15 minutes.
  • Meanwhile, cut round steak into 6 equal portions. Trim excess fat, then place between sheets of waxed paper and pound until ¼-inch thick. Divide bell pepper strips among beef, then top with onion mixture. Roll up, enclosing filling; secure with toothpicks.
  • On plate, combine flour, salt, and pepper and mix. Dredge beef rolls in flour mixture. In same skillet, melt remaining 1 tablespoon butter. Brown beef rolls on all sides. Place mushrooms in 4-quart slow cooker; top with beef rolls.
  • Deglaze skillet with beef broth; add tomatoes, mustard, and Worcestershire sauce and bring to a simmer. Pour into slow cooker. Cover and cook on low for 7–8 hours or until beef is tender. Serve rouladen with sauce.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat8g
Saturated Fat3.5g
Cholesterol80mg
Sodium600mg
Total Carbohydrate14g
Dietary Fiber3g
Sugars4g
Protein29g