- Yield: 8 Servings (about 4 oz. meat, ½ cup spaetzle, and 2⁄3 cup sauce each)
- Preparation Time: 25 Minutes
- 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
How to Make It
- 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.
- 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.
- Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-½ hours.
- 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.
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.