GRAMPA'S GERMAN-STYLE POT ROAST
Grampa was of German heritage and loved the Old-World recipes given to him by his mother. I made a few changes so I could prepare this dish in the slow cooker and give it a slightly updated flavor. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. Crumble bacon; add to slow cooker., Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.
Nutrition Facts : Calories 552 calories, Fat 31g fat (12g saturated fat), Cholesterol 127mg cholesterol, Sodium 926mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 39g protein.
GERMAN-STYLE BEEF ROAST
My grandmother used to make this, and I adapted it for my slow cooker. You'll love its convenience and great taste. -Lois Stanley, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut roast in half; sprinkle with pepper. Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the beer, ketchup and brown sugar; pour over top. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 376 calories, Fat 17g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 382mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 36g protein.
GERMAN-STYLE BEEF ROAST FOR THE CROCK POT
Red wine or beef broth, chopped dill pickles, and zesty mustard set this succulent beef pot roast apart from the rest. The cooking time makes it just right to set in the morning and have dinner ready when you get home.
Provided by Annacia
Categories Roast Beef
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from meat.
- If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
- In a large skillet brown the meat on all sides in hot oil and drain fat.
- In the cooker, combine the carrots, onions, celery, and pickles.
- Place the meat on top of vegetables.
- In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves.
- Pour over meat and vegetables in cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.
- FOR GRAVY:.
- Transfer vegetables and cooking liquid to a 2-quart saucepan.
- Skim fat and discard bay leaves.
- In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle.
- If desired, sprinkle with parsley.
Nutrition Facts : Calories 268.8, Fat 10.5, SaturatedFat 4.1, Cholesterol 93.5, Sodium 227.8, Carbohydrate 9.9, Fiber 2, Sugar 3.7, Protein 31.1
GERMAN-STYLE BEEF ROAST
From Better Homes and Garden. Very good tasting and very filling.
Provided by LINDA BAILEY @miffed13
Categories Beef
Number Of Ingredients 14
Steps:
- Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat. In the cooker,combine the carrots,onions,celery,and pickles. Place the meat on top of vegetables.
- In a small bowl combine the 1/2 cup red wine, the mustard,pepper,cloves and bay leaves. Pour over meat and vegetables in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter. Cover with foil to keep warm.
- GRAVY: Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat. Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan.
- Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.
BAVARIAN POT ROAST
Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. -Susan Robertson, Hamilton, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2-3 hours., Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.
Nutrition Facts : Calories 281 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 633mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.
GERMAN-STYLE ROAST BEEF
Awesome flavors that bring together a delicious roast with vegetables.
Provided by Daily Inspiration S @DailyInspiration
Categories Beef
Number Of Ingredients 12
Steps:
- Spray the interior of the slow cooker with vegetable spray.
- Brown roast on both sides in a small amount of oil in a skillet. Place roast into the slow cooker.
- Sprinkle carrots, onions, celery and pickles around the roast in the slow cooker.
- Combine wine or broth, mustard, pepper, bay leaves and cloves in a bowl and mix well. Pour over ingredients in the slow cooker.
- Cook on low for 6-8 hours or to your liking. Then remove meat and vegetables to a large platter - cover to keep warm.
- Mix flour with 1 cup cold water in a bowl or measuring cup and mix until smooth. Turn crockpot to high and stir in flour-water mixture, stirring continually until broth is smooth and thickened.
- Slice meat and top with vegetables. Serve with gravy on the side.
SAUERBRATEN (GERMAN BEEF ROAST WITH GINGERSNAP SAUCE) RECIPE - (4.7/5)
Provided by Foodiewife
Number Of Ingredients 19
Steps:
- Heat oil in a large skillet over medium-high. Brown beef in oil in 2 to 3 batches, about 5 minutes per batch. Transfer beef to a 4- to 6-quart slow cooker. Stir tomato paste and ginger into skillet; cook 1 minute. Deglaze skillet with wine and reduce by half, scraping up any brown bits. Whisk in broth, vinegar, gin, tapioca, and salt; simmer 5 minutes. Taste the sauce. I found it to be a tad much on the sour side, and when I add the sugar, I felt it gave the perfect balance to the sauce. Pour broth mixture over beef in slow cooker and submerge spice sachet in it. Cover slow cooker and cook until beef is tender on high setting, 2 1/2 to 3 hours. Add carrots, celery, and onion to slow cooker; stir in gingersnaps. Cover slow cooker and cook until sauce thickens and vegetables are tender, stirring halfway through,about 1 hour more. Transfer beef and vegetables to a serving dish; discard spice sachet. Serve beef and vegetables with sauce. Tasting notes: The carrots aren't mushy at all-- in fact just slightly "al dente" which we liked. The sauce turned out with just the right amount of thickness. The gingersnaps melted right into the sauce, and really gave this sauce an authentic sauerbraten flavor . I have a homemade Spaetzle recipe, but you could serve this over buttered thick noodles or mashed potatoes. Definitely worth a repeat performance!
5 INGREDIENT GERMAN-STYLE BEEF ROAST
This is a recipe I got out of the book "500 Five Ingredient Recipes" by Better Homes and Gardens. I haven't tried it yet but I'm posting it here to save it for later. I'm thinking of trying it in the crock pot.
Provided by rollersgirl
Categories Meat
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Trim any excess fat from the roast. Place in a 4-quart Dutch oven. In a bowl stir together beer and ketchup. Pour over roast.
- Bake, covered, in a 325 degree F oven for 2 1/2 hours or until tender.
- Remove roast from Dutch oven. Cover meat; let stand while finishing sauce.
- Meanwhile, stir brown sugar and pepper into the sauce. Bring sauce to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until slightly thickened.
- Slice roast. Skim fat from sauce and serve with the meat.
Nutrition Facts : Calories 400.2, Fat 21.9, SaturatedFat 8.5, Cholesterol 107.2, Sodium 426.8, Carbohydrate 10.8, Fiber 0.1, Sugar 8.5, Protein 35.4
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