German-Style Beef Roast

German-Style Beef Roast

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Rated: 3
  • Makes: 8 servings
  • Prep 25 mins
  • Slow Cook 10 hrs to 11 hrs (low) or 5 to 5 1/2 hours (high)
  • Carb Grams Per Serving: 30


  • 1 2 1/2 - 3 - pound boneless beef chuck pot roast
  • 2 teaspoons vegetable oil
  • 4 medium carrots, sliced (2 cups)
  • 2 large onions, chopped (2 cups)
  • 2 stalks celery, sliced (1 cup)
  • 1/2 cup chopped kosher-style dill pickles
  • 1/2 cup dry red wine or lower-sodium beef broth
  • 3 tablespoons German-style mustard
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 2 tablespoons flour
  • 2 tablespoons dry red wine or lower-sodium beef broth
  • 4 cups hot cooked spaetzle or noodles
  • Snipped fresh parsley (optional)


  1. Trim fat from roast. If necessary, cut roast to fit in a 3 1/2- or 4-quart slow cooker. In a large nonstick skillet brown the roast on all sides in hot oil.
  2. Meanwhile, in the cooker combine carrots, onions, celery, and pickles. Place roast on the vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over all in cooker.
  3. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
  4. Transfer meat to a serving platter; cover to keep warm. For sauce, transfer vegetables and cooking liquid to a 2-quart saucepan. Skim off fat. Discard bay leaves. In a small bowl stir together flour and the 2 tablespoons red wine. Stir into mixture in saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Slice meat. Serve meat and vegetables with sauce and hot cooked spaetzle. If desired, sprinkle with parsley.


  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 358 cal., 7 g total fat (2 g sat. fat), 106 mg chol., 592 mg sodium, 30 g carb. (3 g fiber, 5 g sugars), 36 g pro.

Diabetic Exchanges

Vegetables (d.e): 0.5; Starch (d.e): 2; Lean Meat (d.e): 4