German Pot Roast Recipes

GRAMPA'S GERMAN-STYLE POT ROAST

Grampa's German-Style Pot Roast image

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

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

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.

BAVARIAN POT ROAST

Bavarian Pot Roast image

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

Ingredients

2 tablespoons canola oil
1 boneless beef chuck roast (3 pounds)
1-1/4 cups water
3/4 cup beer or beef broth
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
2 tablespoons sugar
1 tablespoon white vinegar
2 teaspoons salt
1 teaspoon ground cinnamon
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon ground ginger

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 POT ROAST (EYE OF ROUND)

German Pot Roast (Eye of Round) image

A native of Germany, Chef Tell always adds an innovative flair to even basic dishes such as pot roast.

Provided by Olha7397

Categories Roast Beef

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 (4 -5 lb) beef eye round
2 tablespoons tomato paste
2 garlic cloves, finely chopped
4 cups beef stock or 4 cups broth
2 cups red wine
2 bay leaves
7 tablespoons lightly-salted butter, divided
6 medium carrots, diced
6 medium celery ribs, diced
2 medium onions, diced
6 tablespoons all-purpose flour
salt and pepper

Steps:

In a Dutch oven or a large, heavy saucepot, heat the oil over medium high heat. Add the meat and brown on all sides. Add the tomato paste and garlic and cook until the garlic is lightly browned. Add the beef stock, wine, and bay leaves. Over high heat, bring the mixture to a boil. Reduce the heat to low, cover the pan tightly, and simmer (DO NOT BOIL) for about 2 hours.
While the meat is cooking, in a large skillet, heat 1 Tablespoon of the butter over medium high heat. Add the carrots, celery, and onions and cook for 5 to 10 minutes, or until softened slightly. Add the vegetable mixture to the Dutch oven after the meat has cooked for 2 hours. Cover and continue cooking 30 to 60 minutes longer, or until the meat is tender.
Transfer the meat and vegetables to a serving platter. Pour the cooking liquid into a large bowl and reserve. Discard the bay leaves.
In the Dutch oven over medium heat, melt the remaining 6 Tablespoons of butter. Whisk or stir in the flour until smooth and bubbly. Continue cooking, stirring constantly, for 2 to 3 minutes. Gradually whisk in the reserved beef stock, blending completely after each addition. Cook, stirring constantly, until the mixture boils and thickens. Season the sauce with salt and pepper.
Slice the roast and serve with the vegetables and the sauce. Makes 8 to 10 servings.

Nutrition Facts : Calories 547.5, Fat 25.1, SaturatedFat 10.9, Cholesterol 149.2, Sodium 673.7, Carbohydrate 14.9, Fiber 2.5, Sugar 4.7, Protein 52.5

GERMAN STYLE POT ROAST

German Style Pot Roast image

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

Ingredients

3 -3 1/2 lbs boneless pot roast, either rump, chuck, round
1 1/4 ounces dry onion soup mix (or use an onion mushroom or mushroom variety to suit your taste)
3/4 cup water
1 1/2 cups beer
1 teaspoon brown sugar
1/2 teaspoon caraway seed

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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