German-style Beef Roast
GERMAN STYLE BEEF ROAST
From: Better Homes and Gardens Low-Carb slow cooker recipes . Pg 107
2 1/2 to 3 pound boneless beef chuck pot roast
1 tablespoon cooking oil
2 cups sliced carrots (2)
2 cups chopped onions (2 large)
1 cup sliced celery (2 stalks)
3/4 cup chopped kosher-style dill pickles
1/2 cup dry red wine or beef broth
1/3 cup German-style mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or beef broth
Hot cooked whole wheat pasta (optional)
Crumbled cooked bacon (optional)
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.
In the cooker place the carrots, onions, celery, and pickles. 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.
Cover and cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving
platter; cover with foil to keep warm.
For gravy, transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat. Discard bay leaves. 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 and
vegetables with gravy. If desired, serve with hot cooked pasta and garnish with bacon.
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