German-Style Beef Roast

By luvmybuttonsnbows

PREP:
25 minutes
COOK:
Low 8 hours, High 4 hours
MAKES:
8 servings
SLOW COOKER:
3 1/2- to 4-quart

Ingredients

• 1 2 1/2- to 3-pound boneless beef chuck pot roast
• 1 tablespoon cooking oil
• 2 cups sliced carrots
• 2 cups chopped onions
• 1 cup sliced celery
• 3/4 cup chopped kosher-style dill pickles
• 1/2 cup dry red wine or beef broth
• 1/3 cup German-style mustard
• 1/2 teaspoon coarse ground black pepper
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 2 tablespoons all-purpose flour
• 2 tablespoons dry red wine or beef broth
• Hot cooked noodles
• Crumbled cooked bacon (optional)

Preparation

Step 1

Trim fat from roast. If necessary, cut roast to fit into a 3 1/2- to 4-quart slow cooker. In a large skillet brown the roast slowly on all sides in hot oil. Drain off fat.
Meanwhile, place carrots, onions, celery, and pickles in the slow cooker. Place meat over vegetables. In a small bowl combine the 1/2 cup red wine or beef broth, mustard, pepper, cloves, and bay leaves. Pour over meat. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer meat to a serving platter and cover meat to keep warm.
For gravy, transfer vegetables and cooking liquid to a 2-quart saucepan. Skim off fat. Remove bay leaves. Stir together flour and the 2 tablespoons wine or beef broth. Stir into mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve meat and vegetables with gravy and hot cooked spaetzle or noodles. If desired, top with bacon.