German-Style Beef Roast for the Crock Pot

Recipe by Annacia
READY IN: 8hrs 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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