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.
SAUERBRATEN - SOUR ROAST (TRADITIONAL)
GermanPot Roast / Sour Beef
Provided by Barbara
Categories Dinner Lunch (or Dinner) Meat Dish
Time P7DT32m
Number Of Ingredients 21
Steps:
- Chop the vegetables.
- Add roast, vegetables, and spices into a fitting pot.
- Spice with salt and pepper if needed.
- Cover with wine and red wine vinegar.
- Close the lid, place the pot into the fridge and marinade for 5 to 7 days.
- After marinating the roast, take the meat out of the pot and pad it dry from all sides.
- Strain the marinade through a sieve, keeping the liquid and discarding the vegetables.
- In a large pot, heat the oil.
- Add the meat and roast it from all sides.
- Add the chopped onions and sauté for a bit.
- Now pour the marinade and beef stock over the roast and bring to a boil.
- Add the honey.
- Let the roast simmer for 2hours, flip the meat every 30 minutes.
- After 2 hours, remove the roast from the pot, cover, and let rest while making the gravy.
- Put the Ginger Snaps into the gravy and let soak for a few minutes. Then blend with an immersion blender until smooth.
- Add honey and spices if needed, optional smoothen with a little cream if the gravy has too much acid.
- Add the raisins.
- Cut the roast into slices, serve with the gravy and potato dumplings or spätzle or potatoes and red cabbage or carrots.
GERMAN-STYLE POT ROAST {SAUERBRATEN}
Red wine vinegar, apple cider and sweet pickling spices bring robust flavor to beef roast. Slow crock pot cooking achieves rich traditional flavor in a few hours without having to spend days marinating the roast prior to cooking.
Provided by Terri @ that's some good cookin'
Time 5h25m
Number Of Ingredients 16
Steps:
- Sprinkle the roast liberally with salt and pepper; rub into roast. Heat a braiser or deep frying pan over medium high heat. Add oil and swirl pan to coat bottom with oil. Brown the roast on both sides. Note: When browning, the roast will naturally release from the bottom of the pan when it has browned enough. If the roast sticks to the pan when attempting to turn it over, then it is not yet ready to be turned.
- While the roast is browning, place garlic and onions in bottom of crock pot. Place browned roast on top of onions and garlic. Place bay leaves around roast.
- Deglaze braiser or frying pan with 1/2 cup beef stock. Add remaining beef stock, apple cider, red wine vinegar, tomato paste, ginger, cinnamon, cloves and allspice. Stir or whisk until ingredients are well mixed. Pour over roast in crock.
- Cover crock pot and cook on high for 4-5 hours, until roast is tender.
- Remove roast to platter and set aside. Mix together water and corn starch until smooth. Add just enough slurry to liquid in crock pot to thicken to desired consistency. It may not take all of the cornstarch slurry. Allow to cook in crock on high until of desired consistency.
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
GERMAN-STYLE POT ROAST - CROCK POT
This recipe came from the little book that came with my slow-cooker. It was also the first dish I made with this wondrous device. Very tasty, and if you cook on low for 10 hours you'll have hours of kitchen-filling aromas.
Provided by Don in Virginia
Categories Roast Beef
Time 10h5m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ingredients, except the roast, in your slow-cooker.
- Mix well.
- Add the roast and stir well to coat it.
- Cook on low for 10 hours or high for 5 hours.
RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY
Here's what you need: yellow potatoes, eggs, salt, nutmeg, flour, butter, bacon, chicken broth, white wine, green onion, water, salt
Provided by Eva Merz
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
- After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
- Mash potatoes until no lumps remain.
- Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
- Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
- Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
- Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
- In a medium-sized pan, melt the butter.
- Add noodles and bacon and fry until both are golden brown on all sides.
- Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
- Top with green onions before serving.
- Enjoy!
Nutrition Facts : Calories 898 calories, Carbohydrate 126 grams, Fat 29 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams
SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND POTATOES
Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!
Provided by Dianemwj
Categories World Cuisine Recipes European German
Time 8h20m
Yield 8
Number Of Ingredients 6
Steps:
- Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
- Cook in slow cooker on Low 8 to 10 hours.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 30.5 g, Cholesterol 82.9 mg, Fat 15.2 g, Fiber 7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 809.8 mg, Sugar 3.7 g
GERMAN-STYLE FRIED POTATOES
Provided by Bruce Aidells
Categories Beer Onion Potato Side Sauté Kid-Friendly High Fiber Fall Oktoberfest Pan-Fry Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes. Drain. Refrigerate potatoes overnight.
- Cut potatoes into 1/2-inch cubes (do not peel). Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette. Heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat. Add half of potatoes to each skillet; sprinkle with coarse salt. Sauté until potatoes begin to brown, stirring frequently, about 7 minutes. Add 3 tablespoons beer, then 1 1/4 cups red onions to potatoes in each skillet; cook until beer evaporates, stirring occasionally, about 1 minute. Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes. Pour half of vinaigrette over potatoes in each skillet and toss to coat. Remove from heat. Season to taste with salt and pepper. Transfer all potatoes to large bowl. Sprinkle with chives.
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- Put all the marinade ingredients into a large non-reactive pot such as cast iron (make sure it's big enough to hold the marinade and meat.) Bring to a boil, then let cool to room temperature.
- Submerge the chuck roast into the marinade, and cover tightly. Refrigerate for up to 3 days. If your meat is not fully covered in liquid, plan to give it a turn every day so it marinates evenly. You can also do this in a very large heavy duty zip lock bag.
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