German-Style Beef Roast

1
LINDA BAILEY

By
@miffed13

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

Rating:

★☆☆☆☆ 1 vote

Comments:
Serves:
8
Prep:
25 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot

Ingredients

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  • 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
  • 2
    bay leaves
  • 2 Tbsp
    all-purpose flour
  • ·
    hot cooked spaetzle or cooked noodles
  • ·
    snipped fresh parsley (optional)

How to Make German-Style Beef Roast

Step-by-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.
  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.
  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.
  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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