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German Style Beef Roast
Source: dLife

Tangy beef roast with tons of flavor from carrots, mustard, and dill pickles.

Prep Time: 25 minutes
Cook Time: 4 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 281.9
Total Carbs 9.7 g
Dietary Fiber 2.0 g
Sugars 3.3 g
Total Fat 7.3 g
Saturated Fat 2.2 g
Unsaturated Fat 0.8 g
Potassium 643.7 mg
Protein 36.9 g
Sodium 375.8 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 4 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 1/2 lb  Beef, chuck arm pot roast, lean, raw, select, 1/8" trim
1 tbsp  canola oil
4 each  medium carrots
2 each  large onion
2 each  medium celery stalks
0 3/4 cup  Pickles, kosher dill, chpd/diced
0 1/2 cup  red wine
0.3333 cup  Mustard, spicy brown
0 1/2 tsp  ground cloves
2 each  bay leaves
2 tbsp  white all purpose flour
2 tbsp  red wine
1 cup  whole-wheat pasta
2 piece  Bacon, cured, pan fried
  1. Remove excess fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker.
  2. Cook meat in a large skillet with hot oil over medium heat until meat is brown on all sides. Drain off fat.
  3. Place carrots, onions, celery, and pickles in a slow cooker. Place meat on top of mixture in cooker. Combine in a small bowl 1/2 cup wine, mustard, pepper, cloves, and bay leaves. Pour over meat. Cover and cook on low-heat setting for 8 to 10 hours, or on high-heat setting for 4 to 5 hours.
  4. Remove meat to a serving platter. Cover meat with foil to keep warm.
  5. For gravy, transfer vegetables and cooking liquid to a 2-quart saucepan. Skim off fat. Remove and discard bay leaves. Combine in a small bowl the flour and 2 tablespoons wine. Stir flour mixture into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute.
  6. Serve meat and vegetables with gravy. If desired, serve with hot cooked noodles and sprinkle with bacon.

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