German-Style Beef Roast for the Crock Pot
- Reviews 6
Ready In: 8 hrs 25 mins
Serves: 8
Ingredients
- 1 (2 1/2-3 lb) boneless beef chuck roast
- 1 tablespoon cooking oil
- 2 cups sliced carrots (2)
- 2 cups chopped onions (2 large)
- 1 cup sliced celery (2 stalks)
- 1⁄2 cup chopped kosher dill pickle (or to taste)
- 1⁄2 cup dry red wine or 1⁄2 cup beef broth
- 1⁄3 cup German mustard
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1⁄4 teaspoon ground cloves
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons dry red wine or 2 tablespoons beef broth
- hot cooked spaetzle noodles or cooked noodles
- snipped fresh parsley (optional)
Directions
- 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.
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