Thursday Recipe - German Pot Roast

My kids told me I had to post this recipe so I don't lose it. The meat was tender and flavorful and dinner was a great success. It was also really easy. The slow cooker did most of the work.

German Pot Roast

1 - 1 1/2 lb bottom round steak, thick cut
1/2 c. sliced onion
1 c. baby carrots OR carrot slices
1/4 c. chopped dill pickles
1/2 c. hot water
1 T. beef bouillon
2 T. brown mustard
1/2 t. salt
1/2 t. black pepper
dash ground allspice
1 bay leaf

Put steak in bottom of a small crockpot - I used a 1.5 qt pot. The meat should fill the crockpot about 1/3. Put onions and carrots around the sides of the meat. Spread the pickles over the meat. Mix water, bouillon, mustard, salt, pepper, and allspice together; then pour over the meat. Drop in the bay leaf.

Cover and cook on low for 5-6 hours or high for 3-4 hours, until the carrots are tender and the meat falls apart.

If you want to thicken the gravy -
30 minutes before serving, break the meat into chunks and stir everything gently to mix. Stir 2 T. cornstarch into 1/2 c. cold water until smooth, then stir into the hot gravy in the crockpot. Cover and let cook on high until gravy is thickened.