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German-Style Pot Roast
A simple slow cooked pot roast that has become a winter favourite.
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Course:
Main Dish
Cuisine:
German
Keyword:
Beef, Stock, Vegetables
Prep Time:
15
minutes
minutes
Cook Time:
5
hours
hours
Total Time:
5
hours
hours
15
minutes
minutes
Servings:
6
people
Calories:
501
kcal
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Ingredients
Metric
Imperial
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:
501
kcal
|
Carbohydrates:
7
g
|
Protein:
30
g
|
Fat:
36
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
115
mg
|
Sodium:
6874
mg
|
Potassium:
125
mg
|
Fiber:
1
g
|
Sugar:
4
g