By Annacia on September 30, 2008
Photo by lazyme
Photo by lazyme
"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."
Serving Size: 1 (258 g)
Servings Per Recipe: 8
"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."
"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. :)"
"I thought the mustard was interesting but the pickle overpowered everything. Probably won't make again."