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


  • 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


  • 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.