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Beef Roulade with Bacon, Onion, and Thyme {Whole30, Paleo} | Perchance to Cook, www.perchancetocook.com
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5 from 5 votes

Beef Roulade with Bacon, Onion, and Thyme {Whole30, Paleo}

Servings: 5 people
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
A naturally Paleo and Whole30 dish made of beef that is rolled together with bacon, onion, and thyme inside and cooked until a natural meat and bacon gravy forms. 


  • 2 cups water
  • 3 1/2 lbs thin beef skirt steak /flank steak , ( long and thin pieces, between ¼-½ inch thick )
  • 1 medium onion, cut into thin wedges
  • 10 pieces of bacon, ,one piece per roulade ( make sure the bacon is nitrate-free and sugar-free)
  • 13 fresh branches of thyme
  • salt and pepper to taste
  • 3 bay leaves
  • ¼ tsp red pepper flakes
  • toothpicks


  • Put 2 cups of water into a large ceramic dutch oven.
  • Take out the skirt steak/ flank steak, and cut into 8-9 inch long pieces (some can be longer than others, some 6 inches, some 11 etc.. ). 
  • Lay a piece of bacon flat on top of one piece of skirt /flank steak. ( If the bacon is too long, fold it over back on top of the steak or cut it to fit the piece ). Sprinkle it with salt and pepper. Towards the one side/end of the steak, place a wedge of onion and a branch of thyme, and roll the steak forward onto it self, until the meat is completely rolled up. Use two toothpicks to secure the end into the roll /roulade. Put the rolled roulade into the dutch oven, tooth pick side up, with the longest side facing down ( make sure the roulade is lying flat, like in my photo, you want the meat to roast/grill while it is cooking). Repeat until all the roulades are in the pan with water in it. Then, add 3 bay leaves, 1/4 tsp red pepper flakes, and 3 branches of thyme on top of the meat in the pan.
  • Cook over medium heat. Once the water starts to boil, put a lid/cover on top of the pan, but make sure to leave an opening for air to still come out, about ¾ inch wide of an opening.
  • After 25 minutes, turn each roulade on their sides, or toothpick towards the bottom of the pan. Keep cooking with the lid almond fully on, still with a 3/4 inch opening to let air out. After 20 more minutes, turn each roulade onto their other side. Remove the lid completely and cook for 15 more minutes. 
  • Remove the meat from pan, and increase the heat to high to evaporate the remaining liquid. Cook for 4-5 minutes, mixing often. Turn the heat off. Either put the meat back into the pan or pour the liquid on top of the meat.
  • This recipe yields 10 roulades total—usually the serving size is 2 per person, so this recipe should serve 5 people.