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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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A tasty beef dish from the crock pot. The steps may look tedious, but they are not at all. This is a good dish to try with a hearty rye or pumpernickel bread. Ingredients:
2 -3 lbs boneless beef chuck roast |
1 tablespoon cooking oil |
2 cups sliced carrots |
3/4 cup chopped kosher dill pickle |
1 cup sliced celery |
1/2 cup dry red wine or 1/2 cup beef broth |
1/3 cup german mustard |
1/2 teaspoon fresh coarse ground black pepper |
1/4 teaspoon ground cloves |
2 bay leaves |
2 tablespoons flour |
2 tablespoons dry red wine or 2 tablespoons beef broth |
hot cooked noodles |
chopped dill pickles (garnish) |
cooked crumbled bacon (garnish) |
1 large onion, sliced |
Directions:
1. Trim fat from roast.
2. In a large skillet, brown roast on all sides in hot oil.
3. Meanwhile in place carrots, onions, 3/4 pickles, and celery in crock pot.
4. Place meat on top of veggies, cutting the roast to fit, if necessary.
5. In a small bowl, combine wine or broth, mustard, pepper, cloves and bay leaves.
6. Pour over meat.
7. Cover and cook on LOW for 8 to 10 hours; or HIGH for 4 to 5 hours.
8. Remove meat from pot and place on platter, keeping warm.
9. For gravy: transfer the cooking liquid to a 2 quart saucepan.
10. Skim off fat and remove bay leaves.
11. Stir together the flour and the remaining 2 tablespoons wine or broth.
12. Stir into the gravy mixture.
13. Cook and stir over medium heat until thickened an bubbly.
14. Add vegetables and stir one or two more minutes more to warm up vegetables.
15. Serve the meat with vegetable gravy and noodles.
16. Garnish with chopped pickles and bacon.
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