Pot roast with beer

Ingredients for 6 servings:

• 3 m.-large onion(s), quartered
• 8 m.-sized carrot(s), halved once crosswise and once lengthwise
• 1 bulb(s) of fennel, quartered
• 1 large garlic clove(s), sliced
• 3 sprigs of parsley, coarsely chopped
• 2 ½ kg roast beef (from the ridge)
• 2 tbsp mustard, hot
• 1 tbsp flour
• 100 ml beer
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 15 minutes

a recipe for the crockpot (slow cooker)

Add the onion, carrots, fennel, garlic, and parsley to the crockpot. Season with salt and pepper. Place the meat on top of the vegetables. Mix the mustard and flour into a paste and coat the meat. Season generously with salt and pepper and pour over the beer. Cover and cook on “low” for about 8 hours. Serve the roast with the vegetables and the meat juices with any side dishes (e.g., red cabbage, dumplings, spaetzle). Tip: Instead of the vegetables listed above, you can also use cleaned soup vegetables.