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.




  • 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.

  • 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.

  • 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.

  • 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; 84 mg cholesterol; 467 mg sodium. 10 g carbohydrates; 31 g protein;