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German-Style Beef Roast

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

4.0 by 57 people
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  • Makes: 8 servings
  • Prep: 25 mins
  • Slow Cook: 8 hrs to 10 hrs Low or 4 to 5 hours on High

German-Style Beef Roast



  1. 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.
  2. 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.
  3. 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.
  4. 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 Facts (German-Style Beef Roast)

    Per serving:
  • 256 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 2 g monounsatured fat),
  • 84 mg chol.,
  • 467 mg sodium,
  • 10 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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