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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Recipe Summary

prep:
25 mins
slow-cook:
8 hrs to 10 hrs low-heat setting
Servings:
8
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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; total fat 7g; saturated fat 2g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 84mg; sodium 467mg; potassium 774mg; carbohydrates 10g; fiber 2g; sugar 3g; protein 31g; vitamin a 75IU; vitamin c 5mg; thiaminmg; riboflavinmg; niacin equivalents 5mg; vitamin b6mg; folate 24mcg; vitamin b12 4mcg; calcium 40mg; iron 4mg.

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