german-style beef roast

Name: German-Style Beef Roast
Prep time: 25 min
Cook time: 8 h
Yield: 8
Cuisine: German
Ingredients: 3 pound(s) boneless beef chuck pot roast; 1 tablespoon(s) cooking oil; 2 cup(s) sliced carrots (2); 2 cup(s) chopped onions (2 large); 1 cup(s) sliced celery (2 stalks); 3/4 cup(s) chopped kosher-style dill pickles; 1/2 cup(s) dry red wine or beef broth plus 2 tablespoons; 1/3 cup(s) german-style mustard; 1/2 teaspoon(s) coarse ground black pepper; 1/4 teaspoon(s) ground cloves; 2 - bay leaves; 2 tablespoon(s) all-purpose flour; - hot cooked spaetzle or cooked noodles; - snipped fresh parsley (optional)

(1 RATING)

71 Pinches 1 Photo

LINDA BAILEY

STERLING HEIGHTS, MI

Updated on Dec 3, 2013

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

Rate

prep time 25 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

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

How To Make german-style beef roast

Step 1

Trim 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.

Step 2

In 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.
Step 3

GRAVY: 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.
Step 4

Cook 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.
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