Flash back Friday / Bavarian Pot Roast


I posted this recipe originally in 2009 here. This is an easy recipe to make and stick it in the oven or slow cooker and forget about it, especially using a less expensive cut of meat.
The flavors are like Rouladen with out all the fuss. My family was happy to see the roast at the dinner table again. I hope your family enjoys it too.
In this photo the meat is sliced up, placed over a platter of noodles, topped with crispy bacon to make serving easier at the dinner table. 
  • 3 pounds of a roast, trimmed well so there is little fat
  • 1 tablespoon oil
  • 4 carrots cut according to your liking, sliced or in sticks
  • 2 onions diced
  • 2 celery stalks, sliced (I didn't have any)
  • 3/4-1 cup chopped dill pickles
  • 1 cup beef broth
  • 1/3 cup German Style Mustard ( I used Dijon)
  • 2 bay leaves
  • coarse black pepper to taste
  • 1/4 teaspoon ground cloves ( I used only a pinch)
  • 2 tablespoons flour
  • 2 tablespoons water
  1. Trim fat from roast. Brown in large Dutch oven, in hot oil. Cover with vegetables and pickles. 
  2. In a small bowl, combine broth, mustard, pepper, cloves and bay leaves. Pour over meat. 
  3. Bake in a 325 F oven for 4 hours or in a slow cooker on low for 8-10 hours/high for 4-5 hours. Remove meat from cooker and place on plate to keep warm.
  4. Gravy: Transfer veggies to another bowl. Put cooking liquid in a sauce pan or leave it in the dutch oven. Skim fat. Remove bay leaves. Stir flour and 2 tablespoons water or broth together. Stir in to pan and cook till thickened and the raw taste of the flour is gone, about 2 minutes or so.
  5. Serve sliced meat, surrounded by veggies, over Spaetzle or noodles. Garnish with crisp bacon if desired. I omitted that and served it over whole wheat yolk free noodles.

4 comments:

  1. This is Beef Rouladen (Rindsrouladen) made easy! I guess you could call it Plattladen, all the flavour and half the work!

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  2. Yum! This is the kind of meal that I'm craving as I look out the window and see white on the ground. I have never made Rouladen but this I could do perhaps. Saving this recipe.

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    1. White on the ground? Already? Sounds like old man winter has made his appearance. Here in the South we still have leaves on the trees, and it's getting cooler. Time for hearty meals that stick to the ribs.

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