How to Make German-Style Beef Roast

Ingredients

• 3 lb boneless beef chuck pot roast
• 2 tsp vegetable oil
• 4 medium carrots, sliced (2 cups)
• 2 large onions, chopped (2 cups)
• 2 stalks celery, sliced (1 cup)
• ½ cup chopped kosher-style dill pickles
• ½ cup dry red wine or lower-sodium beef broth
• 3 tbsp German-style mustard
• ½ tsp coarsely ground black pepper
• ¼ tsp ground cloves
• bay leaves
• 2 tbsp flour
• 2 tbsp dry red wine or lower-sodium beef broth
• 4 cups hot cooked spaetzle

1. Trim fat from roast. If necessary, cut roast to fit in a 3-½- or 4-quart slow cooker. In a large nonstick skillet brown the roast on all sides in hot oil.
2. Meanwhile, in the cooker combine carrots, onions, celery, and pickles. Add roast. Combine the ½ cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over all in cooker.
3. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-½ hours.
4. Transfer meat to a serving platter; cover. For sauce, 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 Tbsp. 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 meat and vegetables with sauce and spaetzle. If desired, sprinkle with fresh chopped parsley.