Bavarian Beef
This pot roast recipe has German seasonings (including pickles, wine, and mustard), resulting in an especially flavorful gravy. Make the spaetzle from scratch or from a mix.

Prep Time:
25 mins
Total Time:
4 hrs 25 mins
Servings:
Makes 8 servings.
Ingredients
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1 2-1/2- to 3-pound boneless beef chuck pot roast
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1 tablespoon cooking oil
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4 carrots, sliced (2 cups)
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2 cups chopped onion
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2 large kosher-style dill pickles, chopped (3/4 cup)
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2 stalks celery, sliced (1 cup)
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1/2 cup dry red wine or beef broth
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1/3 cup German-style mustard
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1/2 teaspoon coarse ground black pepper
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1/4 teaspoon ground cloves
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2 bay leaves
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2 tablespoons all-purpose flour
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2 tablespoons dry red wine or beef broth
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Hot cooked spaetzle or cooked noodles
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Chopped dill pickle (optional)
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Cooked, crumbled bacon (optional)
Directions
1.
Trim fat from the pot roast. If necessary cut the roast to fit into a 3-1/2- or 4-quart crockery cooker; reserve trimmings for another use. In a large skillet brown the roast slowly on all sides in hot oil.
2.
Meanwhile, in the crockery cooker place carrots, onions, 3/4 cup pickles, and celery. Place meat atop the vegetables. In a small bowl combine red wine or beef broth, mustard, pepper, cloves, and bay leaves.
3.
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 from cooker and place on a serving platter; keep warm.
4.
For gravy, transfer vegetables and 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. Makes 8 servings.
Nutrition information
Calories 454, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 158 mg, Sodium 548 mg, Carbohydrate 35 g, Fiber 4 g, Protein 41 g. Daily Values: Vitamin A 89%, Vitamin C 7%, Calcium 7%, Iron 42%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Bavarian Pork Roast
For more of the flavor of Germany, heat Bavarian-style sauerkraut to serve along with the well-seasoned pork and tangy gravy.
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