Katiecooks
New member
#1 - German-Style Pot Roas
Ingredients:
2 1/2 to 3 pound boneless beef chuck pot roast
1 Tbls. cooking oil
2 C sliced carrots (about 2 large)
2 C chopped onions (2 large)
1 C sliced celery (2 stalks)
3/4 C chopped kosher-style dill pickles
1/2 C dry, red wine or beef broth
1/3 C German-style mustard
1/2tsp. course ground black pepper
1/4 tsp. ground cloves
2 bay leaves
2 Tbls. all-purpose flour
2 Tbls. dry red wine or beef broth
Hot cooked spaetzle or cooked noodles
Snipped fresh parsley (optional)
Directions:
Trim fat from meat. If necessary, cut roast to fit into a 3 1/2 to 4 quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.
In the cooker, combine the carrots, onions, celery and pickles. Place the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves and bay leaves. Pour over meat and vegetables in cooker.
Cover and cook on low heat setting for 8 to 10 hours or on high setting for 4 to 5 hours. Remove meat from cooker and place on a serving platter; cover with foil to keep warm.
For gravy, transfer vegetables and cooking liquid to a 2 quart saucepan. Skim fat. Discard bay leaves. In a small bowl, stir together flour and the 2 Tbls. wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables., gravy and hot cooked spaetzle or noodles. If desired, sprinkle with snipped parsley. Absolutely delicious!
#2 - French Pot Roast
Ingredients:
2/1/2 to 3 pound boneless beef chuck pot roast
1/2 tsp. salt
1/2 tsp. pepper
1 Tbls. cooking oil
4 medium carrots, peeled and cut crosswise into 3-inch pieces
3 medium potatoes, quartered
2 medium onions, cut into wedges
2 Tbls. quick cooking tapioca
1 C bottled French salad dressing
1/2 C tinned beef broth
3 cloves garlic, minced
Directions:
Trim fat from beef; sprinkle with salt and pepper; Brown beef roast on all sides in hot oil in a large skillet.
Place carrots, potatoes and onions in a 5 to 6 quart slow cooker. Sprinkle with tapioca. Place roast on top of vegetables. Combine salad dressing, broth and garlic; pour over roast and vegetables.
Cover and cook on low setting for 9 to 10 hours or on high setting 4 1/2 to 5 hours.
Transfer meat and vegatables to a large serving platter. Serve cooking liquid with meat and vegetables as sauce. This is really saucey and excellent!
Ingredients:
2 1/2 to 3 pound boneless beef chuck pot roast
1 Tbls. cooking oil
2 C sliced carrots (about 2 large)
2 C chopped onions (2 large)
1 C sliced celery (2 stalks)
3/4 C chopped kosher-style dill pickles
1/2 C dry, red wine or beef broth
1/3 C German-style mustard
1/2tsp. course ground black pepper
1/4 tsp. ground cloves
2 bay leaves
2 Tbls. all-purpose flour
2 Tbls. dry red wine or beef broth
Hot cooked spaetzle or cooked noodles
Snipped fresh parsley (optional)
Directions:
Trim fat from meat. If necessary, cut roast to fit into a 3 1/2 to 4 quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.
In the cooker, combine the carrots, onions, celery and pickles. Place the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves and bay leaves. Pour over meat and vegetables in cooker.
Cover and cook on low heat setting for 8 to 10 hours or on high setting for 4 to 5 hours. Remove meat from cooker and place on a serving platter; cover with foil to keep warm.
For gravy, transfer vegetables and cooking liquid to a 2 quart saucepan. Skim fat. Discard bay leaves. In a small bowl, stir together flour and the 2 Tbls. wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables., gravy and hot cooked spaetzle or noodles. If desired, sprinkle with snipped parsley. Absolutely delicious!
#2 - French Pot Roast
Ingredients:
2/1/2 to 3 pound boneless beef chuck pot roast
1/2 tsp. salt
1/2 tsp. pepper
1 Tbls. cooking oil
4 medium carrots, peeled and cut crosswise into 3-inch pieces
3 medium potatoes, quartered
2 medium onions, cut into wedges
2 Tbls. quick cooking tapioca
1 C bottled French salad dressing
1/2 C tinned beef broth
3 cloves garlic, minced
Directions:
Trim fat from beef; sprinkle with salt and pepper; Brown beef roast on all sides in hot oil in a large skillet.
Place carrots, potatoes and onions in a 5 to 6 quart slow cooker. Sprinkle with tapioca. Place roast on top of vegetables. Combine salad dressing, broth and garlic; pour over roast and vegetables.
Cover and cook on low setting for 9 to 10 hours or on high setting 4 1/2 to 5 hours.
Transfer meat and vegatables to a large serving platter. Serve cooking liquid with meat and vegetables as sauce. This is really saucey and excellent!