A German Style Pot Roast is as you would expect from Germany. A filling beef dish full of flavour, textures and an amazing aroma. Served as a main dish either on its own or with potatoes and seasonal vegetables. I enjoy a warm bowl full of the pot roast with a glass of red wine snuggled up.
German-Style Pot Roast
A simple slow cooked pot roast that has become a winter favourite.
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Servings: 6 people
Calories: 501kcal
Ingredients
- 2 lb boneless beef chuck roast
- 2 large carrots chopped
- 2 large onions chopped
- 2 stalks celery chopped
- 2 whole bay leaves laurel
- 3/4 cup dill pickles chopped
- 1/2 cup Beef stock
- 1 tbsp vegetable oil
- 1/3 cup German style mustard
- 1/4 tsp ground cloves
- 1 tbsp cornstarch cornflour
- 2 tbsp red wine
- Salt
Instructions
- Heat the oil in a large skillet over high heat and brown the roast on all sides.1 tbsp vegetable oil, 2 lb boneless beef chuck roast
- Place the carrots, onions, celery, bay leaves, and pickles in the slow cooker.2 large carrots, 2 large onions, 2 stalks celery, 2 whole bay leaves, 3/4 cup dill pickles
- Place the roast on the vegetables.
- In a small bowl mix together the stock, mustard, cloves, salt, and pepper, and pour over the meat.1/2 cup Beef stock, 1/3 cup German style mustard, 1/4 tsp ground cloves, Salt
- Cook covered on high heat for 4 to 5 hours, or on low heat for 8 to 10 hours.
- Prior to serving, remove the meat and vegetables to a warm platter with a slotted spoon.
- To make the gravy, pour the remaining liquid into a small saucepan and skim off and discard the fat.
- Add the red wine and stir in the cornstarch mixture and bring to a boil over moderate heat, stirring constantly.1 tbsp cornstarch, 2 tbsp red wine
Nutrition
Calories: 501kcal | Carbohydrates: 7g | Protein: 30g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 115mg | Sodium: 6874mg | Potassium: 125mg | Fiber: 1g | Sugar: 4g