BBQ
Sven's Smoked Layered Beef Roulade Roast with Creamy Mustard Sauce
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Six large beef roulades are rolled into one big layered roast: Dijon mustard, Serrano ham, flavourful mountain cheese, onion rings, pickles and tart apples. In the smoker or kettle grill at gentle heat the roast takes on a fine smoke aroma from cherry wood or hickory. It then finishes braising in a creamy mustard sauce until the meat is butter-tender and the cheese soft – a Sunday roast for six with real BBQ atmosphere.
Timing
- Preparation: 35 minutes
- Smoker: about 2½–3 hours
- Total time: about 3½ hours
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 770 kcal
- Protein
- ≈ 61.4 g
- Carbohydrates
- ≈ 11.9 g
- Fat
- ≈ 51.6 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 4 tbsp Dijon mustard · ≈ 60.0 g
- 3 tbsp wholegrain mustard · ≈ 45.0 g
- 3 large cooking onions · ≈ 300.0 g
- 2 tart apples · ≈ 300.0 g
- 2 tbsp butter · ≈ 27.3 g
- 2 tbsp oil · ≈ 27.3 g
- 2 garlic cloves · ≈ 6.0 g
- 2 tbsp Dijon mustard · ≈ 30.0 g
- 2 tbsp wholegrain mustard · ≈ 30.0 g
- 6 large beef roulades · ≈ 1080 g
- 200 g Serrano ham or Parma ham · ≈ 200 g · Assumed quantity / reference product
- 200 g flavourful mountain cheese or Emmental · ≈ 200 g · Assumed quantity / reference product
- 2 shallots · ≈ 60 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the layered roulade roast:
- 6 large beef roulades
- 4 tbsp Dijon mustard
- 3 tbsp wholegrain mustard
- 200 g Serrano ham or Parma ham
- 200 g flavourful mountain cheese or Emmental
- 3 large cooking onions
- 8 pickles (gherkins)
- 2 tart apples
- 2 tbsp butter
- 2 tbsp oil
- salt
- pepper
- sweet paprika
- garlic powder
- fresh thyme
- butcher's twine
- For the creamy mustard sauce:
- 2 shallots
- 2 garlic cloves
- 30 g butter
- 300 ml beef stock
- 250 ml cream
- 100 g crème fraîche
- 2 tbsp Dijon mustard
- 2 tbsp wholegrain mustard
- 100 ml white wine (optional)
- pepper
- salt
- thyme
Instructions
- Lightly pound the roulades and lay them side by side, slightly overlapping. Brush with Dijon mustard and scatter a little wholegrain mustard on top.
- Cover with Serrano ham, then cheese slices. Add onion rings, pickle slices and thin apple slices. Season with salt, pepper and a little paprika.
- Roll everything into one large roast and tie carefully with butcher's twine. Lightly oil the outside and season with pepper and paprika.
- Prepare the smoker or kettle grill to 120–130 °C. Smoke gently with cherry wood or hickory. Cook the roast indirectly until the core temperature reaches about 68–70 °C. This usually takes about 2½ to 3 hours.
- Sauce: melt the butter and briefly sweat finely diced shallots and garlic. Optionally deglaze with white wine. Add beef stock, cream, crème fraîche, both mustards and thyme. Reduce for a few minutes. Season with salt and pepper.
- Place the roast in a cast-iron pan or platter and pour over the creamy mustard sauce. Braise indirectly for about another 30 minutes until the cheese is soft, the meat butter-tender and the sauce slightly reduced.
- Rest briefly before slicing. Serve with fresh thyme and the sauce.
