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Saturday, April 06 2013

Red wine, dill pickles, and mustard flavor this slow cooker beef roast.

Slow Cooker German-Style Beef Roast
Recipe from 
Servings: 8
Prep Time: 25 mins
ingredients
  •    2 1/2 - 3 pound boneless beef chuck pot roast
  •  tablespoon  cooking oil
  •  cups  sliced carrots (2)
  •  cups  chopped onions (2 large)
  •  cup  sliced celery (2 stalks)
  • 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
  •    bay leaves
  •  tablespoons  all-purpose flour
  •  tablespoons  dry red wine or beef broth
  •     Hot cooked spaetzle 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. 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. 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. Makes 8 servings.
nutrition information
Per serving: Calories 256, Total Fat 7 g, Cholesterol 84 mg, Sodium 467 mg, Carbohydrate 10 g, Fiber 2 g, Protein 31 g, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:05 am   |  Permalink   |  0 Comments  |  Email
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