GERMAN POT ROAST RECIPES
GRAMPA'S GERMAN-STYLE POT ROAST RECIPE: HOW TO MAKE IT
Grampa was of German heritage and loved the old-world recipes his mother gave him. 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
Total Time 06 hours 20 minutes
Prep Time 20 minutes
Cook Time 06 hours 00 minutes
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 6-8 hours, until meat and vegetables are tender. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim off 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, FatContent 31g fat (12g saturated fat), CholesterolContent 127mg cholesterol, SodiumContent 926mg sodium, CarbohydrateContent 28g carbohydrate (9g sugars, FiberContent 6g fiber), ProteinContent 39g protein.
GERMAN POT ROAST (EYE OF ROUND) RECIPE - FOOD.COM
A native of Germany, Chef Tell always adds an innovative flair to even basic dishes such as pot roast.
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours
Yield 8-10 serving(s)
Number Of Ingredients 13
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, FatContent 25.1, SaturatedFatContent 10.9, CholesterolContent 149.2, SodiumContent 673.7, CarbohydrateContent 14.9, FiberContent 2.5, SugarContent 4.7, ProteinContent 52.5
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Reviews 4.5
Total Time 03 hours 00 minutes
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Calories 281 calories per serving
- 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.
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