BAVARIAN BEEF

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Bavarian Beef image

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.

Provided by Miss Annie

Categories     Vegetable

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

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 pickle (garnish)
cooked crumbled bacon (garnish)
1 large onion, sliced

Steps:

  • Trim fat from roast.
  • In a large skillet, brown roast on all sides in hot oil.
  • Meanwhile in place carrots, onions, 3/4 pickles, and celery in crock pot.
  • Place meat on top of veggies, cutting the roast to fit, if necessary.
  • In a small bowl, combine wine or broth, mustard, pepper, cloves and bay leaves.
  • Pour over meat.
  • Cover and cook on LOW for 8 to 10 hours; or HIGH for 4 to 5 hours.
  • Remove meat from pot and place on platter, keeping warm.
  • For gravy: transfer the cooking liquid to a 2 quart saucepan.
  • Skim off fat and remove bay leaves.
  • Stir together the flour and the remaining 2 tablespoons wine or broth.
  • Stir into the gravy mixture.
  • Cook and stir over medium heat until thickened an bubbly.
  • Add vegetables and stir one or two more minutes more to warm up vegetables.
  • Serve the meat with vegetable gravy and noodles.
  • Garnish with chopped pickles and bacon.

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