Bavarian Pot Roast

Recipe by Audrey M
READY IN: 10hrs 20mins




  • 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.