- 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 Slow Cooker German-Style Beef Roast is just out of this world.
- Cut roast to fit into a 3-1/2- or 4-quart slow cooker. Trimming fat from roast.
- Brown the meat on all sides in skillet with hot oil. Drain fat.
- In the crock, combine the carrots, onions, celery, and pickles.
- Place the browned meat on top of vegetables.
- 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.
- Cover. Cook on Low for 8 to 10 hours or on high for 4 to 5 hours.
- Remove the meat from the crock and place on a serving platter; cover with foil to keep warm.
- Remove bay leaves.
- Transfer vegetables and broth from the crock to a 2-quart saucepan. Skim fat.
- Discard bay leaves.
- Stir together flour and the 2 tablespoons wine in a bowl. Stir into the mixture in saucepan.
- 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.