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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
  • Total Time
    Prep: 20 min. Cook: 6 hours + standing
  • Makes
    8 servings

Ingredients

  • 4 thick-sliced bacon strips
  • 1 pound baby Yukon Gold potatoes
  • 4 medium carrots, sliced
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 3/4 cup chopped dill pickles
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 boneless beef chuck roast (3 pounds)
  • 2 packages (14.4 ounces each) frozen pearl onions, thawed
  • 4 garlic cloves, minced
  • 1/2 cup stout beer or beef broth
  • 1/3 cup Dusseldorf mustard
  • 1/2 cup sour cream
  • 1/2 cup minced fresh parsley

Directions

  • 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
1 serving: 552 calories, 31g fat (12g saturated fat), 127mg cholesterol, 926mg sodium, 28g carbohydrate (9g sugars, 6g fiber), 39g protein.

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