Best German Pot Recipes

GRAMPA'S GERMAN-STYLE POT ROAST

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.

GERMAN BEEF ROAST (ROULADEN FLAVOR) IN CROCK POT/SLOW COOKER

Steps:

• In dutch oven over medium-low heat, saute the finely chopped onion and bacon together until bacon is translucent but not brown, about 10-15 minutes.
• Into bottom of a 6-quart crock pot or slow cooker, place the beef rump roast.
• Pour in the (undiluted) can of beef broth and the dill pickle juice.
• Over the top of the roast evenly spread the mustard and finely chopped dill pickles (or dill pickle relish). Dot with the whole bay leaves and sprinkle generously with salt and pepper. Top roast with the sauteed onions and bacon.
• Cover and cook on high for 6-8 hours, or until tender. Remove meat, and strain juices to make gravy (see to make gravy below).
• TO MAKE GRAVY:.
• Strain juices from roast through a fine mesh strainer into a sauce pan or dutch oven.
• Make a slurry in a 2 cup glass measuring cup using a fork to whisk together 1 cup cold water and 1/2 cup flour, until smooth. Pour the slurry all at once into the pan of juices.
• Using a wire whisk and whisking all the while, bring the gravy mixture to a boil over medium-high; then reduce to a simmer and continue to cook and whisk another 5 minutes (gravy wil thcken more as it cools).
• P.S. Good sides are green beans (Gruene bohnen), sweet and sour red cabbage (Rotkohl), and boiled or mashed potatoes topped with fresh snipped parsley. Guten appetit!

GERMAN CROCK POT PORK WITH CABBAGE

Steps:

• Combine cabbage, onion, brown sugar, and vinegar in 4 to 4 quart slow cooker. Sprinkle roast with salt and pepper and brown in heavy skillet, about 5-6 minutes total, turning until browned on all sides. Place pork in slow cooker; cover, and cook on Low for 7-8 hours until pork registers 160 degrees F.

INSTANT POT® GERMAN RED CABBAGE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add apple cider vinegar, brown sugar, and salt. Stir to combine. Mix in onion, grated apple, and red cabbage until well combined. Close and lock the lid. Select Steam function. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in ground cloves and allspice.

GERMAN-STYLE BEEF ROAST FOR THE CROCK POT

Steps:

• Trim fat from meat.
• If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
• In a large skillet brown the meat on all sides in hot oil and drain fat.
• In the cooker, combine the carrots, onions, celery, and pickles.
• Place the meat on top of vegetables.
• In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves.
• Pour over meat and vegetables in cooker.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.
• FOR GRAVY:.
• Transfer vegetables and cooking liquid to a 2-quart saucepan.
• Skim fat and discard bay leaves.
• In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle.
• If desired, sprinkle with parsley.

HOT GERMAN POTATO SALAD (CROCK POT)

Steps:

• Mix potatoes and onion in crock pot; mix remaining ingredients except bacon; pour into crock pot.
• Cover and cook on low setting 8 to 10 hrs or until potatoes are tender.
• Stir in bacon.
• Serve.

ROT KOHL - GERMAN RED CABBAGE (CROCK POT)

Steps:

• Cook cabbage in the butter, while covered, for 5 minutes.
• Place into a crock pot.
• Add sliced onions and apples.
• Add everything else.
• Cook on low 6-7 hours, until done to your liking. Enjoy!

GERMAN POT ROAST (EYE OF ROUND)

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.

GERMAN SLUMGULLION(A POT OF GARDEN BOUNTY)

Steps:

• In large stock pot, heat 2quarts of water to boil, add macaroni, stir a few times, cook until a dente about 4 minutes, no longer.
• Drain in colander and pour macaroni back in pot.
• In medium skillet add oil, meat, onion and garlic.
• Brown meat and cook onion and garlic.
• Add peppers and carrots, if wanted. Cook about five minutes stirring a few times.
• Pour over the drained macaroni.
• Add the diced tomatoes.
• Add V-8 juice,sugar or Splenda, allspice.
• Stir and cook on burner on low for about.
• 15 minutes, until flavors are blended and hot and bubbly.
• Taste, salt and pepper to taste or Mrs. Dash.
• Serve in deep bowls.

GERMAN STYLE POT ROAST

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.

CROCK POT HOT GERMAN POTATO SALAD

Steps:

• 1. Cook and drain bacon reserving 2 tablespoons of drippings; crumble; refrigerate.
• 2. In 3 1/2 or 4 1/2 quart crock pot mix all ingredients except cooked bacon. Cover. Cook on low 8 - 10 hours. Stir in bacon at the end.

SAUERBRATEN (GERMAN POT ROAST)

Steps:

• 1. Place your chuck or rump roast in an earthenware bowl with the first 8 ingredients.
• 2. In saucepan heat red wine vinegar on medium heat until boiling. Remove from heat and pour over the meat mixture in bowl. Let marinate for 3 days or more. Turn twice a day using wooden spoons. IMPORTANT NOTE!!!! NEVER pierce the meat with a fork. Keep in a cool place.
• 3. When ready to cook, drain meat (do not discard the marinade!!!) and brown it thoroughly on all sides in hot fat in a heavy skillet. Add marinade with vegetables to skillet but not enough to cover the meat.
• 4. Simmer slowly 3 to 4 hours or until tender. Or cook for 1 hour in pressure cooker at 10 pounds of pressure. Serve with boiled potatoes and sweet sour red cabbage.
• 5. Sauerbraten Gravy: Melt 1/4 lb butter, add 1 Tbsp sugar and about 1/4 C flour to make a roux. Let darken as much as possible, stirring constantly. Slowly add 1 cup marinade, 2/3C red wine and continue cooking until gravy is the consistency of heavy cream. Strain.

EASY, NOT FAST ONE POT GERMAN CABBAGE SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; season with salt and pepper. Transfer beef mixture to a bowl.
• Put cabbage and water into the skillet; bring water to a boil, reduce heat to medium-low, place a cover on the skillet, and cook cabbage at a simmer until soft, about 30 minutes.
• Stir beef mixture and tomato soup into the cabbage mixture; cook until hot, about 5 minutes.

GERMAN CHOCOLATE CROCK POT CAKE

Steps:

• 1. Spray inside of crock pot with cooking spray.Sprinkle the dry cake mix inside of crock pot.Mix next 5 ingredients.Pour this over cake mix.
• 2. Sprinkle dry cook and serve pudding over that mixture.Top with marshmallows,chopped nuts and chocolate chips.Pour milk over chocolate chips.Cover and cook on low for 5-6 hours.Do not remove the crock pot lid.It would lower themp.inside of the crock pot.

DIVINELY ORGASMIC GERMAN SAUERKRAUT (CROCK POT)

Steps:

• Fry the bacon; While it's cooking, put the crock on high, and add the packages of drained sauerkraut.
• Peel and core the apple and chop it into little pieces and add it, or add the applesauce - one or the other.
• When the bacon is done KEEP THE BACON FAT; cool the bacon and crumble it and add it to the crock, and pour all of the bacon fat in as well.
• Really blend it up well with a fork, so that all the kraut is covered with some bacon fat; About every hour or so, stir the whole thing really well; As each hour goes by, the kraut gets more golden, and the apple disintegrates a bit more.
• After 4 hours on high, put it on medium, still continuing to stir every hour or half hour until it's reached your desired consistency.

GERMAN POTATO SOUP FOR THE CROCK POT

Steps:

• Chop or shred all vegetables. (I love how the soup looks using shredded vegetables!).
• Place all vegetables and broth in crock pot.
• Stir in bay leaf, pepper, caraway seeds and nutmeg.
• Cover and cook on "Low" for 8 to 10 hours or on "High" for 4 to 5 hours.
• Remove bay leaf.
• Mash vegetables (if desired).
• Add 1/2 cup sour cream (if desired).
• Stir in crumbled bacon (if desired).

BAYRISCHER GULASCH: GERMAN GOULASH STEW - CROCK POT OR OVEN

Steps:

• Heat olive oil in a casserole, add meat and pan fry until brown.
• Add onion and heat until transparent.
• Then add carrots, potatoes and herbs and stir for a few minutes.
• Add red wine, tomatoes, tomato puree, garlic powder and caraway seeds - simmer for about 2 to 3 hours, adding some water if necessary.
• Crock pot: cook in a crock pot on high for 4 to 5 hours - reduce the liquid if cooking this way to about 1/4 bottle red wine.
• Serve with sour cream, dumplings or noodles.(And crusty bread - such as German Sourdough bread.).

CROCK POT GERMAN CHOCOLATE CAKE

Steps:

• 1. combine cake mix, oil, water and eggs. beat well 2 minutes
• 2. pour melted butter in bottom of a greased and floured small casserole dish. Put in the batter
• 3. mix together the coconut, brown sugar and pecans. mix well and sprinkle over the top.
• 4. Put the pan inside the crock pot and put the crock pot lid on. Cook on high for 2 1/2 to 3 hours.

PICHELSTEINER ONE-POT (GERMAN STYLE MEAT STEW)

Steps:

• In a large dutch oven over high heat melt butter with the oil and then add meat in batches and brown on all sides. Remove meat with a slotted spoon and set aside.
• Reduce heat to medium and add next 3 ingredients (onion - celery) and cook stirring for 5 minutes.
• Stir in beef broth and next 4 ingredients (tomato - pepper) and return meat to the pot.
• Cover with layers of the vegetables (potatoes - green beans). Reduce heat to low, cover and cook for 1 hour or until meat is tender.
• Garnish with chives.

GERMAN LAMB IN SOUR CREAM (CROCK POT) (AKA TREASURE TROVE #1)

Steps:

• Brown lamb cubes in oil in a large skillet & drain well of any oil.
• Combine the 1st measure of flour w/the salt, dill seed, caraway seed & rosemary. Toss the lamb cubes in the mixture to coat thoroughly. Place the lamb cubes in a lightly oiled crock pot.
• Stir in remaining ingredients except the 2nd measure of flour, water & sour cream.
• Cover & cook on Low for 10-12 hours. Turn to High 30 min before you intend to serve.
• Combine the 2nd measure of flour w/water. Stir into the crock pot, cover & cook till thickened. Stir in sour cream.
• Serving Suggestion: Serve over hot buttered noodles & garnish w/additional sour cream.