- 2 1/2 - 3 lb. roast, beef, boneless, chuck
- 1 T. cooking oil
- 2 c. sliced carrots, approximately 2
- 2 c. onions, chopped, approximately 2 large
- 1 c. celery, sliced, approximately 2 stalks
- 3/4 c. pickles, kosher-style dill, chopped
- 1/2 c. wine, dry red or beef broth
- 1/3 c. mustard, German-style
- 1/2 tsp. pepper, black, coarse ground
- 1/4 tsp. ground cloves
- 2 bay leaves
- 2 T. all-purpose flour
- 2 T. wine, dry red or beef broth
- Hot cooked spaetzle or cooked noodles
- Snipped fresh parsley (optional)
I have always loved a roast with vegetable, but the flavor I get from Crock Pot German-Style Beef Roast is just out of this world.
1. Cut roast to fit into a 3-1/2- or 4-quart crock pot. Trimming fat from roast.
2. Brown the meat on all sides in skillet with hot oil. Drain fat.
3. In the crock, combine the carrots, onions, celery, and pickles.
4. Place the browned meat on top of vegetables.
5. Combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves in a separate bowl. Pour over meat and vegetables in crock.
6. Cover. Cook on Low for 8 to 10 hours or on high for 4 to 5 hours.
7. Remove the meat from the crock and place on a serving platter; cover with foil to keep warm.
8. Remove bay leaves.
9. Transfer vegetables and broth from the crock to a 2-quart saucepan. Skim fat.
10. Discard bay leaves.
11. Stir together flour and the 2 tablespoons wine in a bowl. Stir into the mixture in saucepan.
12. 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 or noodles.
NOTE: If desired, sprinkle with fresh parsley.
Crock Pot Girl