Categories: Beef Main Dish

Ingredients

• 1 2 1/ to 3 lb. boneless beef chuck pot roast
• 1 Tbsp. cooking oil
• 4 carrots, sliced (2 cups)
• 2 cups chopped onions
• 2 large kosher-style dill pickles, chopped (3/4 cup)
• 2 stalks celery, sliced (1 cup)
• 1/2 cup dry red wine or beef broth
• 1/3 cup German-style mustard
• 1/2 tsp. coarse ground black pepper
• 1/4 tp. ground cloves
• 2 bay leaves
• 2 Tbsp. all-purpose flour
• 2 Tbsp. dry red wine or beef broth
• Hot cooked spaetzli or cooked noodles
• Chopped dill pickle (optional)
• Cooked, crumbled bacon (optional)

Directions

1. Trim fat from 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, 1/4 cup pickles and celery. Place meat atop the vegetables. In a small bowl combine red wine or beef both, 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 20-quart saucepan. Skim off fat. Remove bay leaves. Stir together flour and the remaining 2 Tbsp. 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.

Email to a friend | Print this recipe | Back