Summary

Ingredients

• 1 ½ kg roast beef, whole
• 200 g onion (s), red
• 200 g fried onions
• 500 ml beef broth
• 1 tablespoon flour
• 4 tablespoon vegetable oil
• Mustard, spicier
• salt and pepper

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Instructions

1. A nicely mixed piece of roast beef with around 1400 - 1500 g of meat is enough for 4 good eaters. It loses volume when it is cooked in the crock pot.
2. Cut the meat across the grain in approx. 1 cm thick slices. Salt and pepper properly and brush on one side with the mustard. Massage in well.
3. Fry the meat in a pan (mustard side first) with about 1 tablespoon of oil, then move to the cold crock pot. Cut the onion into rings and add to the pan with the remaining oil, fry briefly. Dust with the flour and deglaze with the soup to loosen the roasting matter. Pour over the meat in the crock pot. All meat should be covered with onions. Scatter a handful of the fried onions over the top, keep the rest for later.
4. Cook for 3 hours on HIGH. If you want, you can thicken the juice with a little bit of cornstarch at the end. Serve with the sauce sprinkled with fried onions.
5. This goes well with dumplings, spaetzle, rice, fried potatoes - and always a little green vegetables such as cabbage sprouts, sugar peas and a green salad.