German Style Beef Roast #704 10 04

Categories:
beef, crock pot, German, New 2004

1 1/2 lb beef chuck pot roast
1 tablespoon oil
1 cup carrot; sliced
1 cup onions; chopped
1/2 cup dill pickles; chopped
1/2 cup celery; sliced
1/2 cup dry red wine
1/3 cup dijon mustard
1/2 teaspoon course ground pepper
1/2 teaspoon ground clove
2 bay leaf
2 tablespoon flour
2 tablespoon dry red wine
hot cooked spaetzle
crumbled cooked bacon

In a large skillet, brown the roast slowly on all sides; 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 of wine, mustard, pepper, cloves, and bay leaves. Pour over meat. Cover and cook over low heat for 8 to 10 hours or on high for 4 to 5 hours. Remove meat to a serving platter. For gravy, transfer vegetables and cooking liquid to a 2 quart saucepan. Stir together the flour and the 2 tablesoons wine. Stir into mixture in saucepan. Cook and stir until thickened and bubbly. If this is a little too spicy, add some water at this time. Serve meat and gravy with hot cooked spaetzles or noodles. Top with bacon.

Contributor: BH&G Slow Cooker Book

Yield: 4 servings