Red wine, chopped dill pickles, and hearty mustard set this succulent beef pot roast apart from the rest.
- Yield: 8 Servings
- Cooking Time: 8 Hours
- 1 (2½ to 3) pound boneless beef chuck pot roast
- 1 tablespoon cooking oil
- 2 cups sliced carrot
- 2 cups chopped onion
- 1 cup sliced celery
- ¾ cup chopped kosher style dill pickles
- ½ cup dry red wine or beef broth
- 1/3 cup German style mustard
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon ground cloves
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoon dry red wine or beef broth
- Hot cooked spaetzle or cooked noodles
- Snipped fresh parsley (optional)
How to Make It
- Trim fat from meat. If necessary, cut meat to fit in a 3½ or 4 quart slow cooker. In a large skillet, brown the meat slowly on all sides in hot oil.
- In the cooker, combine carrot, onion, celery, and pickles. Place the meat on top of the vegetables. In a small bowl, combine the ½ cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.
- Cover and on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Transfer meat to serving platter; cover to keep warm For gravy: Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim off fat. Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoon red wine. Stir into mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Slice meat. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.