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Pumpernickel Roast

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You may wonder why we call this a Pumpernickel Roast, but when you bite into this roast you'll recognize the familiar flavor of caraway and you'll know exactly how this flavorful dish got its name!

Serves: 6

What You'll Need:
  • 1 (10-ounce) package frozen pearl onions, thawed
  • 1 (4-pound) sirloin tip roast
  • 1 (12-ounce) bottle dark beer
  • 1/4 cup stone-ground mustard
  • 1 tablespoon caraway seeds
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1/3 cup all-purpose flour
  • Warm cooked medium-sized egg noodles
What To Do:
  1. Place onions in a 4-quart slow cooker; place roast on top. Add beer and next 4 ingredients.

  2. Cover and cook on HIGH setting 8 hours or until roast is tender. Remove roast and onions, reserving drippings in cooker.

  3. Briskly whisk flour into reserved drippings; cook on HIGH setting 10 more minutes or until thickened. Stir gravy well, and serve gravy with roast, onions, and warm noodles.

This recipe is from The Best of Mr. Food Cookbook Series © Oxmoor House, Inc. If you would like more recipes like this, click here.

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