| Even though I live alone, I use my crock pot a lot. I usually get it ready the night before, while I'm cooking my dinner and pop it in the fridge.Next morning I put the crock in it's base, turn it on and forget about it. This recipe is particulary good with spaetzl.They are fast and easy to make but you will need a spaetzle maker. These can be found on Amazon and in most kitchen shops for about $10.00. |
| 1 2-1/2 to 3-pound boneless beef chuck pot roast
1 tablespoon cooking oil
4 Carrots , sliced (2 cups)
2 cups chopped onion
2 large kosher-style dill pickles, chopped (3/4 cup)
2 stalks celery , sliced (1 cup)
1/2 cup dry red wine or beef broth
1/3 cup German-style mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or beef broth
Hot cooked spaetzle or cooked noodles
Chopped dill pickle (optional)
Cooked, crumbled bacon (optional)
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| Step: 1 | Trim fat from the pot roast. If necessary cut the roast to fit into a 3-1/2- or 4-quart crock potIn a large skillet brown the roast slowly on all sides in hot oil.
Meanwhile, in the crockery cooker place carrots, onions, 3/4 cup pickles, and celery. Place meat on top of the vegetables. In a small bowl combine red wine or beef broth, mustard, pepper, cloves, and bay leaves.
Pour over meat. Cover and cook on the low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat and vegetables from cooker and place on a serving platter; keep warm.
For gravy, transfer cooking liquid to a 2-quart saucepan. Skim off fat. Remove bay leaves. Stir together flour and the remaining 2 tablespoons wine or beef broth. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve meat and vegetables with gravy and hot cooked spaetzle or noodles. If desired, top with additional chopped pickle and bacon.
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Crock Pot Bavarian Pot Roast
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