Roulades from Roman Pot

5 from 4 votes
Prep Time 15 mins
Cook Time 2 hrs 5 mins
Total Time 2 hrs 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 254 kcal


  • 3 Beef roulades
  • 1 Onion
  • 100 g Smoked ham
  • 3 Gherkins
  • Mustard
  • Salt
  • Pepper
  • 2 cups Red wine
  • 2 cups Gravy
  • Sauce binders
  • Worcestershire sauce


  • Season the roulades with salt and pepper and brush with mustard.
  • Peel the onion and cut into slices, cut the cucumber in half.
  • Place the ham slices on the roulades, place onions and cucumber on top, roll up the roulades and secure with the roulade needles.
  • Place the roulades in the Römertopf, pour the red wine and the roast stock over them, close the lid, and put in the cold oven, cook at 180 ° C for about 2 hours.
  • Take the roulades out of the Römertopf, set aside, pour the sauce into a saucepan, bring to the boil and thicken with a sauce thickener, season with Worcester sauce, put the roulades back into the sauce, and let them warm up.
  • 6, there were bread dumplings and red cabbage from my cookbook.


Serving: 100gCalories: 254kcalCarbohydrates: 0.2gProtein: 18.4gFat: 20.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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