This recipe is originally from Mennonite Girls Can Cook, and I love that it has all the flavours of Rouladen without all the fuss. It uses a less expensive cut of beef, plus anything dill pickle flavoured is very trendy right now so even if you don’t think you like German food, give this easy recipe a try.
Serve on a bed of buttered noodles or German spaetzle and make sure to pair it with a hearty German beer or dry white wine!
- 3 lbs Lepp’s Inside Round or 3 lbs Lepp’s Sirloin Tip Roast
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 4 carrots cut according to your liking, sliced or in sticks
- 2 onions, diced
- 2 celery stalks, sliced
- 3/4 – 1 cup chopped dill pickles
- 1 cup Lepp’s beef broth or 1 tsp. Major beef base dissolved in 1 cup hot water
- 1/3 cup Maison Orphee grainy or Dijon Mustard (I love the rustic look of the grainy mustard in the finished dish)
- 2 bay leaves
- 1/4 teaspoon ground cloves
- 2 tablespoons flour mixed with 2 tablespoons water – optional
- Dry roast with paper towels, and season all over with salt and pepper. Over medium heat, warm Dutch oven, add oil and when hot, add roast and brown on all sides. Remove to plate.
- Add another tablespoon of oil to pan and add onions, garlic, carrots, and celery. Cook until vegetables have softened, approximately 5 minutes.
- Add broth, mustard, pickles, cloves and bay leaves, bring to a boil. Nestle roast in middle of vegetables.
- Bake in a 325 F oven for 2 to 2 1/2 hours, turning roast once, or in a slow cooker on low for 8-10 hours/high for 4-5 hours. Remove meat from pan and place on plate to keep warm.
- Optional Gravy: Transfer veggies to another bowl. Put cooking liquid in a saucepan or leave it in the dutch oven and remove and discard bay leaves. Mix flour and 2 tablespoons water or broth together until no lumps remain. Stir into pan and cook till thickened, about 2 minutes or so.
- Serve sliced meat, surrounded by veggies, over Spaetzle or noodles. Garnish with Lepp’s bacon, diced and fried until crisp, if desired.