Food Slow Cooker German-Style Beef Roast 5.0 (1) Tangy beef, flavored with red wine, dill pickles and mustard, will make any fan of German food raise a glass and say "Prost!" Serve the pot roast over tender noodles or spaetzle, tiny egg noodles available at specialty or European supermarkets. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Prep Time: 25 mins Slow Cook Time: 8 hrs Total Time: 8 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 2.5-3 pound boneless beef chuck pot roast 1 tablespoon cooking oil 2 cups sliced carrots 2 cups chopped onion 1 cup sliced celery ¾ cup chopped kosher-style dill pickle ½ cup dry red wine or beef broth ⅓ cup German-style mustard ½ teaspoon coarse ground black pepper ¼ teaspoon ground cloves 2 bay leaves 2 tablespoons all-purpose flour 2 tablespoons dry red wine or beef broth Hot cooked noodles or cooked spaetzle Snipped fresh parsley (optional) Directions Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat. In the slow cooker, combine the carrot, onion, celery and pickle. 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-heat setting for 4 to 5 hours. Using a slotted spoon, remove the meat and vegetables from the cooker and place on a serving platter; cover with foil to keep warm. For gravy: Transfer cooking liquid to a 2-quart saucepan. Skim fat from cooking liquid and discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons 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 meat, vegetables and gravy with noodles. If desired, sprinkle with parsley. Print Nutrition Facts (per serving) 256 Calories 7g Fat 10g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 256 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 84mg 28% Sodium 467mg 20% Total Carbohydrate 10g 4% Total Sugars 3g Protein 31g Vitamin C 5mg 27% Calcium 40mg 3% Iron 4mg 23% Potassium 774mg 16%