German-Style Beef Roast
- 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.
- 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 ,
- 7 g fat
- (2 g sat. fat ,
- 2 g monounsaturated fat ),
- 84 mg chol. ,
- 467 mg sodium ,
- 10 g carb. ,
- 2 g fiber ,
- 3 g sugar ,
- 31 g pro.
Shawn 1889 Days Ago
I made this for my family and it was great. My father said, one of the best he has had in a long time. It is so easy to make. For the gravy - I did use half red wine and half beef broth which was excellent. I doubled the recipe which fed 8 adults easily - not a lot of leftovers!
Betsy Laferriere 1962 Days Ago
This meal came out excellent! We can't wait to make it again. One of the best beef dishes we've ever eaten.