1. Deglaze the pan with beef broth, ensuring to scrape up the flavorful browned bits.
2. Return the rouladen to the pan, add the rest of the broth, and simmer covered on low heat for 1 to 1.5 hours until tender.
3. Once cooked, remove the rouladen, and if desired, thicken the pan juices with a flour or cornstarch slurry for gravy.
4. Serve the rouladen with gravy, removing any toothpicks or twine beforehand.

Variations & Tips:

• For a gluten-free alternative, use gluten-free flour or cornstarch to thicken the gravy.
• Smoked bacon can enhance the dish’s flavor complexity.
• Adding a splash of red wine to the broth during deglazing can enrich the sauce.
• Consider experimenting with additional fillings like chopped mushrooms or horseradish for a twist.
• Rouladen leftovers make for an excellent next-day meal, served cold or reheated gently.