A delightful slow-cooked Bavarian-style beef roast with a rich and flavorful gravy, perfect for cozy dinners.
Trim any excess fat from the beef chuck roast.
Trimming the fat ensures a leaner dish and prevents the gravy from becoming overly greasy.
If needed, cut the roast into pieces to fit into your slow cooker.
Cutting the roast helps it cook evenly and fit comfortably in the slow cooker.
Heat a large skillet over medium-high heat and sear the beef on all sides until browned.
Searing the beef locks in the juices and adds a rich flavor to the dish.
Place the carrots, onions, celery, and pickles in the slow cooker.
Layering the vegetables at the bottom ensures they cook evenly and absorb the flavors.
Place the seared beef on top of the vegetables in the slow cooker.
Positioning the beef on top allows it to cook in the steam and juices from the vegetables.
In a small bowl, mix the red wine, mustard, black pepper, ground cloves, and bay leaves.
Mixing the sauce ingredients beforehand ensures even distribution of flavors.
Pour the sauce mixture over the beef and vegetables in the slow cooker.
Pouring the sauce evenly ensures all ingredients are infused with the flavors.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Cooking on low heat for a longer time results in more tender and flavorful meat.
Remove the beef from the slow cooker and place it on a serving platter, covering it with foil to keep warm.
Letting the beef rest allows the juices to redistribute, making it more tender.
Transfer the vegetables and cooking liquid to a saucepan, skim off any fat, and discard the bay leaves.
Skimming the fat ensures a smoother and healthier gravy.
In a small bowl, mix the flour and additional red wine to form a smooth paste.
Mixing the flour with liquid before adding it to the gravy prevents lumps.
Stir the paste into the saucepan and cook over medium heat until the gravy thickens.
Stirring constantly ensures a smooth and lump-free gravy.
Serve the beef with the vegetables, gravy, and cooked spaetzle. Garnish with fresh parsley.
Garnishing with fresh parsley adds a pop of color and a hint of freshness to the dish.
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