Prep. 25 min.
Cook: Low 8 hrs, High 4 hrs
Makes: 8 Servings
3 1/2 or 4 quart
1 2 1/2-3 lb boneless beef chuck pot roast
2 Large onions, chopped
3/4 cup chopped kosher-style dill pickles
2 stalks celery, sliced
1/2 cup dry red wine or beef broth
1/3 cup German style mustard (see below)
1/2 tsp coarsely ground black pepper
1/4 tsp. ground cloves
2 bay leaves
1/4 cup beef broth or cold water
Hot cooked spaetzle or cooked noodles (optional)
Chopped kosher-style dill pickles (optional)
Crisp-cooked and crumbled bacon (optional)
1. Trim fat from meat. If necessary, cut meet to fit into slow cooker
2. In the slow cooker combine carrots, onions, the 3/4 cup pickles, and the celery. Place meet on top of vegetables.
3. In a small bowl combine wine, mustard, pepper cloves, and bay leaves. Pour over meat. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Transfer meet to a serving platter. Cover with foil to keep warm.
4. For gravy, transfer vegetables and cooking liquid to a 2 quart saucepan. Skim off fat. Discard bay leaves. In a small bowl stir together broth water and flour. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve gravy with meat and vegetables. If desired, serve with hot cooked spaetzle or noodles and top with additional chopped pickles and bacon.
This recipe is taken from Better Homes and Gardens Biggest Slow Cooker Recipes Volume 2.
Spiced German Mustard
Yield: 1 cup
- 1/2 cup cold water
- 1/3 cup yellow mustard seeds
- 1/4 cup dry mustard
- 1 cup apple cider vinegar
- 1/2 cup finely chopped onion
- 2 tablespoons brown sugar , packed
- 2 garlic cloves , minced (or 1/2 tsp. garlic powder)
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon dill weed
- 1/4 teaspoon dried tarragon leaves
- 1/8 teaspoon turmeric
- 1 tablespoon liquid honey
- Combine cold water, mustard seed and dry mustard in medium bowl. Cover. Let stand for about 3 hours until mixture thickens to a paste.
- Combine next 10 ingredients in medium saucepan. Bring to a boil on medium high. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes, stirring often, until reduced by half. Add to mustard mixture. Stir. Transfer to blender or food processor. Pulse with on/off motion until mustard is slightly thickened but grains are still visible. Pour into small heavy saucepan or top of double boiler. Heat on medium low or over simmering water for 10 to 15 minutes, stirring occasionally, until thickened. Remove from heat.
- Add honey. Stir well. Cool. Transfer to small bowl. Cover. Chill for 3 days. Spoon into sterile jar with tight fitting lid. Store in refrigerator for up to 2 year. Makes about 1 cup.
This recipe is from food.com Added December 22, 2005 | Recipe #149090
I served this meal with Roasted Cauliflower in Mustard and Sauerkraut. Then I used the left over mustard to dip my roast in, quite tasty.
Chopped into pieces
cover bottom of jelly roll pan with oil (I use coconut oil)
roast in oven at 400 F for 30-35 min.
Mix with warmed German Mustard.