Tangy beef, flavored with red wine, dill pickles and mustard, will make any fan of German food raise a glass and say "Prost!" Serve the pot roast over tender noodles or spaetzle, tiny egg noodles available at specialty or European supermarkets.

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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  • In the slow cooker, combine the carrot, onion, celery and pickle. 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.

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  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Using a slotted spoon, remove the meat and vegetables from the cooker and place on a serving platter; cover with foil to keep warm.

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  • For gravy: Transfer cooking liquid to a 2-quart saucepan. Skim fat from cooking liquid and 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 meat, vegetables and gravy with noodles. If desired, sprinkle with parsley.

Nutrition Facts

256 calories; 7 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 84 mg cholesterol; 467 mg sodium. 774 mg potassium; 10 g carbohydrates; 2 g fiber; 3 g sugar; 31 g protein; 75 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 4 mcg vitamin b12; 40 mg calcium; 4 mg iron;

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