Bavarian Pot Roast

"A wonderful roast packed full of flavor. A nice fall meal. Serve it with a baked sweet potato or smashed garlic red potatoes."
 
Bavarian Pot Roast created by threeovens
Ready In:
10hrs 20mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Trim extra fat off of roast.
  • In a large skillet, brown roast in 1 Tablespoon of cooking oil.
  • Drain off fat.
  • Place the carrots, onions, celery and 3/4 cup pickles in the bottom of your slow cooker.
  • Place browned roast on top of vegetables.
  • In a small mixing bowl or large measuring cup, combine the red wine or beef broth, mustard, pepper, cloves and bay leaves.
  • Pour liquid over meat.
  • Cover and cook on low-heat setting for 8 to 10 hours of on high-heat setting for 4 to 5 hours.
  • Remove the meat form the slow cooker and vegetables with slotted spoon.
  • Place both meat and vegetables on a platter covered with foil.
  • Discard bay leaves.
  • Place in a 200 degree oven to keep warm until gravy is made or ready to serve.
  • For gravy, pour liquid from slow cooker into a small saucepan.
  • Skim off extra fat.
  • Stir 4 Tablespoons of red wine or broth and 2 Tablespoons all-purpose flour into a small shaker.
  • Shake until well blened.
  • Place liquid on medium-high heat and stir in flour mixture.
  • Cook until gravy is thick.
  • Serve gravy over meat, vegetables, and pasta.
  • If desired, top with additional chopped dill pickle and crumbled bacon.

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  1. threeovens
    The result is fork-tender pot roast like Grandma made. I used the red wine to cook it, but beef broth (with added beef bouillon) for the gravy, to lessen the sour flavors. I also added parsnips and turnips to the pot. Very satisfying comfort food, indeed.
     
  2. threeovens
    Bavarian Pot Roast Created by threeovens
  3. threeovens
    Bavarian Pot Roast Created by threeovens
  4. threeovens
    Bavarian Pot Roast Created by threeovens
  5. Audrey M
    A wonderful roast packed full of flavor. A nice fall meal. Serve it with a baked sweet potato or smashed garlic red potatoes.
     

RECIPE SUBMITTED BY

I am a mother of three and live in central Pennsylvania. My children were very active in after school activities and found we weren't spending anytime together at meal time. In 1998, I decided to start cooking my dinners in a crockpot so that we could have a home cooked meal together once everyone came home. My children now get so excited to see what we are having to eat and love the smell when they walk in the door. My family calls me the crock pot queen. LOL I use my crock pot everyday of the year. <br> <br>My three children are now in college and before they come home they request their favorite meal. I still continue to cook in the crock pot for my husband and I. It is nice after a long day to know your meal is ready. It also helps in keeping my grocery bill down. With zaar, I can print my shopping list and that is all I purchase is the ingredients on that list. <br> <br>Now, my two daughters have been crock pot cooking while in college. They find it is easy to cook for the themselves and their friends. It is an easy way to have friends over for dinner after classes <br> <br>I still love trying new recipes and purchasing cookbooks, especially crock pot cookbooks. <br> <br>Happy Cooking!
 
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