Slow Cooker Bavarian Beef Roast With Gravy Food

Authentic Schweinebraten German Pork Roast Bavarian Style image

Provided by sonnyu28

Categories Pork

Time 3h15m

Yield 1 roast, 6 serving(s)

Number Of Ingredients 14

5 lbs pork roast (deboned shoulder roast)
1/4 cup Dijon mustard
1/4 teaspoon caraway seed, ground
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 dash ground paprika
1/4 teaspoon celery powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 medium onions, with skin, quartered
2 medium carrots, diced
1/4 cup leek, diced
1 1/2 cups vegetable broth

Steps:

wash and pat dry roast.
mix all dry ingredients together and rub onto roast.
spread a liberal amount of mustard onto roast.
heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
push vegetables aside and brown roast from all sides in the very very hot roasting pan.
ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
ad broth and transfer everything to the oven.
roast covered for 1 1/2 hours at 350°F.
uncover, stir onions and veggies.
turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
once roasting time has finished transfer meat to a plate to rest.
take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
Best served with potato dumplings and sauerkraut.

Slow Cooked Beef Roast and Vegetables With Horseradish Gravy image

Provided by carolinafan

Categories Roast Beef

Time 9h25m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs boneless beef rump roast or 3 lbs beef tip roast, trimmed of fat
1 garlic clove, slivered
3 tablespoons horseradish cream
1 (7/8 ounce) package brown gravy mix
3 medium carrots, cut in half lengthwise and into 2-inch pieces
8 -10 medium potatoes, cut into pieces
1 celery rib, cut in half lengthwise and into 2-inch pieces
1/2 cup water
1/2 teaspoon salt
1 dash fresh coarse ground black pepper
2 tablespoons cornstarch
3 tablespoons water

Steps:

With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3-1/2 to 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
Cover; cook on Low setting 8 to 9 hours.
Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm.
In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well.
Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly.
Cut beef into slices. Serve beef with vegetables and gravy.