German-Style Beef Roast for the Crock Pot
"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."
photo by lazyme
- Ready In:
- 8hrs 25mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 1133.98-1360.77 g boneless beef chuck roast
- 14.79 ml cooking oil
- 473.18 ml sliced carrots (2)
- 473.18 ml chopped onions (2 large)
- 236.59 ml sliced celery (2 stalks)
- 118.29 ml chopped kosher dill pickle (or to taste)
- 118.29 ml dry red wine or 118.29 ml beef broth
- 78.78 ml German mustard
- 2.46 ml fresh coarse ground black pepper
- 1.23 ml ground cloves
- 2 bay leaves
- 29.58 ml all-purpose flour
- 29.58 ml dry red wine or 29.58 ml 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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Reviews
-
Fantastic, comfort food! I cooked on high for 6 hours, came out perfect. I used water instead of wine and it was perfect. My husband and I loved it. Served with egg noodles. We will enjoy this recipe in the future. Very easy to assemble. Egg noodles cook quickly so keep a watch on them as not to over cook. -
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. :)
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