Bavarian Beef

This pot roast recipe has German seasonings (including pickles, wine, and mustard), resulting in an especially flavorful gravy. Make the spaetzle from scratch or from a mix.

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5.0 by 1 people

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  • Makes: 8 servings
  • Prep: 25 mins
  • Slow Cook: 4 hrs to 5 hrs High temp

Bavarian Beef

Reviews (0)

5.0 by 1 people

Rate This!

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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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.
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Reviews (1)

1 Ratings
1769 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.

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