Name: German-Style Pot Roast
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Ingredients: 2 lb boneless beef chuck roast (675-900 g); 2 large carrots (chopped); 2 large onions (chopped); 2 stalks celery (chopped); 2 whole bay leaves (laurel); 3/4 cup dill pickles (180 ml chopped); 1/2 cup dry red wine or beef stock (125 ml); 1 tbsp vegetable oil (15 ml); 1/3 cup German-style mustard (80 ml); 1/4 tsp ground cloves (1 ml); 1 tbsp cornstarch mixed with (15 ml, cornflour); 2 tbsp dry red wine or beef stock (30 ml); Salt

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German-Style Pot Roast

A simple slow cooked pot roast that has become a winter favourite.

5 from 13 votes

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Course: Main Dish

Cuisine: German

Keyword: Beef

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

Servings: people

Calories: 501kcal

Ingredients

2 lb boneless beef chuck roast 675-900 g
2 large carrots chopped
2 large onions chopped
2 stalks celery chopped
2 whole bay leaves laurel
3/4 cup dill pickles 180 ml chopped
1/2 cup dry red wine or beef stock 125 ml
1 tbsp vegetable oil 15 ml
1/3 cup German-style mustard 80 ml
1/4 tsp ground cloves 1 ml
1 tbsp cornstarch mixed with 15 ml, cornflour
2 tbsp dry red wine or beef stock 30 ml
Salt

Instructions

Heat the oil in a large skillet over high heat and brown the roast on all sides.
Place the carrots, onions, celery, bay leaves, and pickles in the slow cooker.
Place the roast on the vegetables.
In a small bowl mix together the wine, mustard, cloves, salt, and pepper, and pour over the meat.
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.
Stir in the cornstarch mixture and bring to a boil over moderate heat, stirring constantly.