PantherDave Posted October 26, 2006 Share Posted October 26, 2006 (edited) Well with all the festivals around Fall this and Fall that festival, and of course, October Fest as well-let's go German shall we?? The German pot roast seems to have several versions, all with layers of earthly tang and spice. Red Wine, chopped dill pickles, and hearty mustard set this on apart. German-Style Beef Roast Prep-25 min Cook-low 8hrs/high 4hrs CP-3 1/2 to 4 qt 1-2 1/2 to 3 lb boneless beef chuck roast 1 tablespoon cooking oil 2 cups sliced carrots 2 cups chopped onions 1 cup chopped celery 3/4 cup chopped kosher-style dill pickels 1/2 cup dry red wine 1/3 cup German-style mustard 1/2 teaspoon coarse ground black pepper 1/4 teaspoon ground cloves 2 bay leaves 2 tablespoons all-purpose flour 2 tablespoons dry red wine Hot cooked spaetzle or cooked noodles Crumbled cooked bacon Step 1- Trim fat, if necessary quater roast, slowly brown roast in skillet using the oil, drain of fat. Step 2- While browning meat slowly, place carrots, onions,celery, and pickles into CP. Place meat over vegtables. In a small bowl combine the 1/2 cup red wine, mustard, pepper, cloves, and bay leaves. Pour over meat, cover and cook desired time/temp. Transfer meat to platter(cover to keep warm-foil). Step 3- For gravy, transfer vegtables to bowl(keep warm) and cooking liquid to a 2 qt sauce pan. Skim off any fat, remove bay leaves. Stir together flour and the two tablespoons of red wine. Stir into mixture . Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Serve meat and vegtables with gravy and hot cooked noddles(or spaetzle). If desired, top with bacon. Well let's talk some football- I like the Chefs to take down a wounded Hawks club. Seahawks 20 Chefs 30 Good Luck on the Homer Front and FF Wise!!!! Bon Appetite and Happy Octoberfest to all-Peace PD. Edited October 27, 2006 by PantherDave Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted October 27, 2006 Share Posted October 27, 2006 Well with all the festivals around Fall this and Fall that festival, and of course, October Fest as well-let's go German shall we?? The German pot roast seems to have several versions, all with layers of earthly tang and spice. Red Wine, chopped dill pickles, and hearty mustard set this on apart. German-Style Beef Roast Prep-25 min Cook-low 8hrs/high 4hrs CP-3 1/2 to 4 qt 1-2 1/2 to 3 lb boneless beef chuck roast 1 tablespoon cooking oil 2 cups sliced carrots 1 cup chopped celery 3/4 cup chopped kosher-style dill pickels 1 large yellow onion, chopped 1/2 cup dry red wine 1/3 cup German-style mustard 1/2 teaspoon coarse ground black pepper 1/4 teaspoon ground cloves 2 bay leaves 2 tablespoons all-purpose flour 2 tablespoons dry red wine Hot cooked spaetzle or cooked noodles Crumbled cooked bacon Step 1- Trim fat, if necessary quater roast, slowly brown roast in skillet using the oil, drain of fat. Step 2- While browning meat slowly, place carrots, onions,celery, and pickles into CP. Place meat over vegtables. In a small bowl combine the 1/2 cup red wine, mustard, pepper, cloves, and bay leaves. Pour over meat, cover and cook desired time/temp. Transfer meat to platter(cover to keep warm-foil). Step 3- For gravy, transfer vegtables to bowl(keep warm) and cooking liquid to a 2 qt sauce pan. Skim off any fat, remove bay leaves. Stir together flour and the two tablespoons of red wine. Stir into mixture . Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Serve meat and vegtables with gravy and hot cooked noddles(or spaetzle). If desired, top with bacon. Well let's talk some football- I like the Chefs to take down a wounded Hawks club. Seahawks 20 Chefs 30 Good Luck on the Homer Front and FF Wise!!!! Bon Appetite and Happy Octoberfest to all-Peace PD. fixed (the onion was missing in the ingredients list...) Quote Link to comment Share on other sites More sharing options...
PantherDave Posted October 27, 2006 Author Share Posted October 27, 2006 fixed (the onion was missing in the ingredients list...) Thanks-fixed. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted October 28, 2006 Share Posted October 28, 2006 I'll have to pass on this one. I've tried german food several times and never liked it. Pickles with a roast??? Everything else looks good. Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted October 29, 2006 Share Posted October 29, 2006 I made this today. I made egg noodles instead os spaetzle. I did the bacon, and if I were to do it again I would cook and finely chop chicken livers and sprinkle that on top as well. If they don't know it's there they won;t be grossed out by it. I think it would make a nice accent with the bacon, as cutting down on the onions in the pot and sauteing some to put over the dish might. on this one PD. IMO, the recipie is a little short in the wine, mustard, pepper, and cloves, but I just increased it up a bit. There's nothing wrong with a little extra sauce in the bottom of the crock pot. This also meant eyeballing the gravy mix with the flour and extra wine, but that wasn't a problem so long as the flour is added slowly. The mustard and pickles were a really interesting flavor Jimmy, and the roast was as tender as all get out. All around good stuff Quote Link to comment Share on other sites More sharing options...
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