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.
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 POT ROAST WITH VERMOUTH AND JUNIPER.
The vermouth, mustard and juniper berries provide a sweet - sharp flavor to this pot roast. Choose top round or a rump roast. Prepare it whole and slice at the end. Depending on its tenderness, count 2 - 3 hours.
Provided by Mme M
Categories Roast Beef
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub the large piece of meat with salt and pepper, then spread a thin layer of mustard (strong mustard will give a greater spicy flavor at the end) onto it. Set this spiced roast aside to soak in the flavors while you do the next steps.
- Roughly chop the onion. Wash the celery, and cut it into finger length slices. Slice the thick bacon into 1/4" strips.
- Heat a heavy stewing pot, add sunflower oil, and sear the roast on all sides. Remove the meat to a dish. Brown the onions, celery and bacon in the pot that you seared the meat inches Reduce heat so nothing burns.
- Pour the dry vermouth (I use Noilly Prat) into the stew pot. Add the bay leaf, the peppercorns and juniper berries, then lower the meat into the pot. Cover, and set the heat to its lowest level to slow cook this.
- After an hour, turn the meat. If the liquid reduced too much, add a cup of water. After another hour, the meat should be tender. If not, cook a while longer. You want it to be tender, but firm enough to slice.
- When ready, take the meat out, and wrap it in aluminum foil.
- Now, use a slotted spoon or small colander to strain the vegetables. Discard them. Now, strain the sauce through a fine sieve. Reduce this strained sauce in a saucepan, and reduce it until it has the consistency of a light gravy. Season with salt, pepper, and mustard, if desired.
- Slice the roast into thick serving pieces, and warm the slices in the sauce you have produced. Serve when warmed through. Serve with boiled or mashed potatoes and mushrooms, carrots and/or peas.
Nutrition Facts : Calories 1458.7, Fat 149.7, SaturatedFat 60, Cholesterol 199.4, Sodium 728.4, Carbohydrate 9.2, Fiber 2.1, Sugar 4, Protein 18.1
GERMAN STYLE POT ROAST
Old fashioned pot roast done German style. Serve the traditional way with potatoes and noodles or sauerkraut as the side dish.
Provided by LAURIE
Categories One Dish Meal
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In dutch overm brown roast over medium heat.
- Blend soup mix with water and beer.
- Mix in brown sugar and caraway seed.
- Simmer on stovetop, covered 2.5 hours or until tender.
- Thicken gravy if desired.
Nutrition Facts : Calories 46.3, Fat 0.1, Sodium 477.8, Carbohydrate 6.8, Fiber 0.5, Sugar 1, Protein 0.8
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