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German-Style Beef Roast Recipe

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This recipe for German-Style Beef Roast, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Cornwell
Added: Friday, February 9, 2007


1 2-1/2 to 3 lb. boneless beef chuck pot roast
1 T cooking oil
2 C sliced carrots
2 C chopped onions
1 C sliced celery
3/4 C chopped kosher-style dill pickles
1/2 C dry red wine or beef broth
1/3 C German style mustard
1/2 tsp. coarse ground black pepper
1/4 tsp. ground cloves
2 bay leaves
2 T flour
2 T dry red wine or beef broth
Hot cooked spaetzle or cooked noodles
Crumbled cooked bacon (optional)

Trim fat from roast. If necessary, cut roast to fit into a 3-12 to 4 qt. slow cooker. In a large skillet brown the roast slowly on all sides in hot oil. Drain off fat. Meanwhile, place carrots, onions, celery, and pickles in the slow cooker. Place meat over vegetables. In a small bowl combine the 1/2 cup red wine or beef broth, mustard, pepper, cloves, and bay leaves. Pour over meat. Cover and cook on low heat setting for 8-10 hours or on high heat setting fr 4-5 hours. Transfer meat to a serving platter and cover meat to keep warm. For gravy, transfer vegetables and cooking liquid to a 2 qt. saucepan. Skim off fat. Remove bay leaves. Stir together flour and the 2 tablespoons wine or beef broth. Stir into 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 and hot cooked spaetzle or noodles. If desired, top with bacon.




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