German-Style Pot Roast

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

Prep Time 15

Cook Time 5

Total Time 5 15

Servings people

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