Grampas German Style 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.

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

SLOW-COOKER RATATOUILLE (CROCK POT /SLOW COOKER)

Slow-Cooker Ratatouille (Crock Pot /Slow Cooker) image

Make and share this Slow-Cooker Ratatouille (Crock Pot /Slow Cooker) recipe from Food.com.

Provided by spurfer

Categories Vegetable

Time 7h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 large onion, chopped
6 large garlic cloves, minced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 medium eggplant, cubed
2 cups mushrooms, thickly sliced
4 tomatoes, cubed
1 cup low-sodium tomato puree
1/4 cup dry red wine or 1/4 cup wine vinegar
1 tablespoon lemon juice
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons fresh basil, minced
1/4 cup fresh parsley, chopped

Steps:

turn slow cooker on high for 2 minutes.
pour oil into slow cooker and add all ingredients EXCEPT parsley and basil. cover.cook on high 2 hours, then low 4-5 hours.
stir in fresh basil. sprinkle with parsley. serve.

Nutrition Facts : Calories 106.9, Fat 3, SaturatedFat 0.5, Sodium 210.8, Carbohydrate 17.9, Fiber 6.3, Sugar 8.1, Protein 3.7

GERMAN-STYLE BEEF ROAST

German-Style Beef Roast image

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

Ingredients

1 boneless beef chuck roast (4 pounds), trimmed
1 teaspoon pepper
1 large onion, thinly sliced
1 bottle (12 ounces) beer or nonalcoholic beer
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup cold water

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.

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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.
Remove the meat from the marinade (it will be beautifully pink from the wine) and pat it dry, removing any stray bits of veggie as well. Remove the marinade to a bowl and wipe out the pot. Lightly coat the bottom of the pot with oil and heat until quite hot but not smoking. Brown the meat on all sides.
Add the marinade back into the pot with the meat and bring to a boil. Scrape up any browned bits from the bottom as you heat. Now you have a choice: either turn the heat down, cover, and let gently simmer on the stove for 2 1/2 to 3 hours, or you can cover and put the pot into a 325F oven for the same amount of time. Note: whichever method you choose, you want the pot to be a gentle simmer, not a rolling boil, so adjust heat accordingly. I check it a few times during cooking to make sure.

Grampas German Style Pot Roast Recipes

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

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.

SLOW-COOKER RATATOUILLE (CROCK POT /SLOW COOKER)

Make and share this Slow-Cooker Ratatouille (Crock Pot /Slow Cooker) recipe from Food.com.

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

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