Recipes and Cooking Beef Recipes Beef Roasts German-Style Beef Roast 4.1 (50) 2 Reviews Red wine, dill pickles, and mustard flavor this slow cooker beef roast. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 25 mins Slow Cook Time: 8 hrs Total Time: 8 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 2.5-3 pound boneless beef chuck pot roast 1 tablespoon cooking oil 2 cup sliced carrots (2) 2 cup chopped onions (2 large) 1 cup sliced celery (2 stalks) ¾ cup chopped kosher-style dill pickles ½ cup dry red wine or beef broth ⅓ cup German-style mustard ½ teaspoon coarse ground black pepper ¼ teaspoon ground cloves 2 bay leaves 2 tablespoon all-purpose flour 2 tablespoon 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. Rate it Print Nutrition Facts (per serving) 256 Calories 7g Fat 10g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 256 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 84mg 28% Sodium 467mg 20% Total Carbohydrate 10g 4% Total Sugars 3g Protein 31g Vitamin C 5.3mg 27% Calcium 40.4mg 3% Iron 4.1mg 23% Potassium 774mg 16% Folate, total 24.2mcg Vitamin B-12 3.8mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.