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SLOW COOKER GERMAN-STYLE POT ROAST
3 to 4 lb. beef rump roast
1 tbsp. vegetable oil
3 large carrots, thickly sliced
2 stalks celery, thickly sliced
1 large sweet onion, sliced into wedges
1 cup chopped dill pickle
1/2 cup dry red wine or beef broth
1/3 cup FRENCH'S® Spicy Brown Mustard or FRENCH'S® Classic Yellow® Mustard
2 tbsp. FRENCH'S® Worcestershire Sauce
2 tbsp. all-purpose flour
Season roast with salt and pepper, if desired. Heat oil in large skillet over medium heat and brown roast on all sides.
Arrange carrots, onions, celery and pickle in slow cooker; place roast on top of vegetables.
Combine wine, Mustard and Worcestershire and pour over roast.
Cover and cook on Low 8 to 10 hours or High 4 to 6 hours or until beef is very tender. Remove meat from slow cooker and keep warm.
Combine flour with 1/4 cup water and stir into slow cooker. Cover and cook on High 15 minutes or until thickened. Slice roast and serve with vegetables and gravy .