Naomi E. Fast Hesston, KS

Prep. Time: 15 Minutes
Cooking Time: 6½–7½ Hours

Ingredients

  • 3–3½-lb. boneless beef chuck roast
  • oil
  • 3 cups sliced carrots
  • 3 cups sliced onions
  • 2 large kosher dill pickles, chopped
  • 1 cup sliced celery
  • ½ cup dry red wine or beef broth
  • cup German-style mustard
  • 2 tsp. coarsely ground black pepper
  • 2 bay leaves
  • ¼ tsp. ground cloves
  • 1 cup water
  • cup flour

Ideal Slow Cooker Size: 4-Quart

Method

  1. Brown roast on both sides in oil in skillet. Transfer to slow cooker.
  2. Add remaining ingredients.
  3. Cover. Cook on Low 6–7 hours.
  4. Remove meat and vegetables to large platter. Cover to keep warm.
  5. Mix flour with 1 cup of broth until smooth. Return to cooker. Turn on High and stir, cooking until broth is smooth and thickened.
  6. Serve over noodles or spaetzle.

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