5 Reviews

What a nice roast. I cooked mine on high for 4 hours because of time constraints. Next time I will cook it a little longer to tenderize it a little bit more. I used Inglehoffer German stone ground mustard and loved the sauce. Thanks Annacia for another keeper. Made for Please Review My Recipe Tag.

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lazyme February 06, 2013

After 6 hours, I checked if the meat was ready and it was easy to shred with a fork. So I stopped the cooking. I didn't have pickles so I omitted it. The veggies are so yummy with all the gravy. The gravy is so tasty with the red wine. I used a Merlot. I didn't have German mustard so I used Dijon mustard. I served it over cooked macaroni. Thanks Annacia :) Made for Market tag game

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Boomette November 26, 2012

Whats not to love about this recipe. It sure has the German flair to it. I loved the pickles and mustard. It reminded me of beef roulden without the bacon. I used baby carrots cut in half and a stone ground mustard. I used the red wine and served it over spaetzle noodles. Yummy! The meat was so tender. Thanks for posting. Made for Spring PAC 2011.

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teresas March 07, 2011

What a great recipe Annacia. The house smelled positively inviting while this cooked. This dish did not disappoint, it tasted as great as it smelled. I used two dill pickles, all I had on hand, and the beef broth option. The roast was wonderful, tender and juicy, the veggies were flavorful and the gravy was incredible. We loved this tangy treat and would make again. Served with Tripolina Lunga pasta, it worked beautifully. Thank you for sharing another winner my friend. :)

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Baby Kato April 08, 2010

I thought the mustard was interesting but the pickle overpowered everything. Probably won't make again.

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SRF68 February 15, 2009
German-Style Beef Roast for the Crock Pot