Slow Cooker German Roast
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Ingredients
  1. 2 1/2 to 3 lb. boneless beef chuck roast
  2. 1 tbsp cooking oil
  3. 2 c sliced carrots
  4. 2 c chopped onion
  5. 1 c sliced celery
  6. 3/4 c Kosher style dill pickles
  7. 1/2 c Lemberger wine
  8. 1/3 c German style mustard
  9. 1/2 t black pepper
  10. 1/4 t ground cloves
  11. 2 bay leaves
  12. 2 tbsp flour
  13. 2 tbsp red wine
  14. Cooked hot spaetzel or cooked noodles
  15. fresh snipped parsley
Instructions
  1. Brown meat in skillet in hot oil. Drain fat.
  2. In cooker combine carrots, onions, celery, pickles. Place meat on top of vegetables. In small bowl combine 1/2 c red wine, mustard, pepper, cloves and bay leaves. Pour over beef & vegetables.
  3. Cover and cook on low heat setting 8 to 10 hours or high for 4 to 5 hours.
  4. Remove heat and place on platter cover with foil
  5. (For gravy) skim off fat, discard bay leaf. Stir together flour & wine. Place in sauce pan along with cooking liquid & veg.
  6. Cook & stir till bubbly & thick.
Starr Hill Winery http://starrhillwinery.com/