Prep 25 mins
Cook 8 hrs
Red wine or beef broth, chopped dill pickles, and zesty mustard set this succulent beef pot roast apart from the rest. The cooking time makes it just right to set in the morning and have dinner ready when you get home.
- 1133.98-1360.77 g boneless beef chuck roast
- 14.79 ml cooking oil
- 473.18 ml sliced carrots (2)
- 473.18 ml chopped onions (2 large)
- 236.59 ml sliced celery (2 stalks)
- 118.29 ml chopped kosher dill pickle (or to taste)
- 118.29 ml dry red wine or 118.29 ml beef broth
- 78.07 ml German mustard
- 2.46 ml fresh coarse ground black pepper
- 1.23 ml ground cloves
- 2 bay leaves
- 29.58 ml all-purpose flour
- 29.58 ml dry red wine or 29.58 ml beef broth
- hot cooked spaetzle noodles or cooked noodles
- snipped fresh parsley (optional)
- 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 and drain fat.
- In the cooker, combine the carrots, onions, celery, and pickles.
- Place the meat on top of vegetables.
- 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.
- FOR GRAVY:.
- Transfer vegetables and cooking liquid to a 2-quart saucepan.
- Skim fat and discard bay leaves.
- In a small bowl, stir together flour and the 2 tablespoons wine. 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.
- If desired, sprinkle with parsley.
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.
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
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.