- Trim fat from the pot roast. If necessary cut the roast to fit into a 3-1/2- or 4-quart crockery cooker; reserve trimmings for another use. In a large skillet brown the roast slowly on all sides in hot oil.
- Meanwhile, in the crockery cooker place carrots, onions, 3/4 cup pickles, and celery. Place meat atop the vegetables. In a small bowl combine red wine or beef broth, mustard, pepper, cloves, and bay leaves.
- Pour over meat. Cover and cook on the low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker and place on a serving platter; keep warm.
- For gravy, transfer vegetables and cooking liquid to a 2-quart saucepan. Skim off fat. Remove bay leaves. Stir together flour and the remaining 2 tablespoons wine or beef broth. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve meat and vegetables with gravy and hot cooked spaetzle or noodles. If desired, top with additional chopped pickle and bacon. Makes 8 servings.
Nutrition Facts (Bavarian Beef)
- Per serving:
- 454 kcal ,
- 15 g fat
- (5 g sat. fat ,
- 158 mg chol. ,
- 548 mg sodium ,
- 35 g carb. ,
- 4 g fiber ,
- 41 g pro.
Rita 1954 Days Ago
I have been making this for over twenty years. I found it in a magazine. All my kids love it. Easy to make and everyone loves it.