German-Style Beef Roast



From Better Homes and Garden. Very good tasting and very filling.

★☆☆☆☆ 1 vote
25 Min
8 Hr
Slow Cooker Crock Pot


3 lb
boneless beef chuck pot roast
1 Tbsp
cooking oil
2 c
sliced carrots (2)
2 c
chopped onions (2 large)
1 c
sliced celery (2 stalks)
3/4 c
chopped kosher-style dill pickles
1/2 c
dry red wine or beef broth plus 2 tablespoons
1/3 c
german-style mustard
1/2 tsp
coarse ground black pepper
1/4 tsp
ground cloves
bay leaves
2 Tbsp
all-purpose flour
hot cooked spaetzle or cooked noodles
snipped fresh parsley (optional)


1Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat. In the cooker,combine the carrots,onions,celery,and pickles. Place the meat on top of vegetables.
2In a small bowl combine the 1/2 cup red wine, the mustard,pepper,cloves and bay leaves. Pour over meat and vegetables in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter. Cover with foil to keep warm.
3GRAVY: Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat. Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan.
4Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.

About German-Style Beef Roast