Best German Pot Roast 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-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.

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 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.

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.

GERMAN-STYLE POT ROAST - CROCK POT

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.

GERMAN STYLE POT ROAST

Steps:

• 1. Use this recipe for either regular meat, buffalo or venison.
• 2. Mash garlic and saute in butter.
• 3. Add salt & pepper to the flour. Dredge meat in flour.
• 4. Brown well on all sides in butter.
• 5. Lay meat on bed of sliced onion in large dutch oven.
• 6. Add the butter, spices, onion soup mix and seasonings.
• 7. Pour rum or wine over meat.
• 8. A good pot roast will supply most of its own juices, but pour the water over to make an ample supply of gravy.
• 9. Cover tightly and simmer 4+ hours (until the meat is tender), either in oven or on the stove top.
• 10. If carrots are wanted, add during last 1/2 hour of cooking.
• 11. Add dumplings last 12 minutes.
• 12. In a bowl, stir together flour, baking powder, thyme and salt.
• 13. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix - lumps are fine).
• 14. Drop dumpling mixture, by the heaping spoon full, over meat. Should make about 12 dumplings.
• 15. Cover and simmer for 12 minutes or until tester inserted in center of dumpling comes out clean.
• 16. When roast is done, remove to a hot round platter and surround with dumplings and carrots.
• 17. Stir gravy until smooth.
• 18. Pour over roast.
• 19. If fresh dill is available, cut it over dish with lavish hand.
• 20. *If the gravy is too thin, make a roux with the leftover flour. Stir it into boiling gravy.
• 21. **You can also make this in a crock pot. Extend cooking time to 8 hrs. and cook the dumplings for about 25 minutes.

GERMAN POT ROAST

Steps:

• 1. Combine all ingredients, except the meat, in the crockpot. Stir well. Add meat and turn over to coat well. Cover and cook on low 8-10 hours or high 3-4 hours.

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.

SAUERBRATEN (GERMAN POT ROAST)

Steps:

• 1 (5-lb.) beef eye of round Kosher salt, to taste 2 cups red wine 1½ cups red wine vinegar 3 large onions, thinly sliced 1 large carrot, thinly sliced 1 bouquet garni (1 tbsp. pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine) 4 tbsp. unsalted butter 4 slices bacon, finely chopped 3 tbsp. flour 2 tbsp. sugar ½ cup golden raisins 6 gingersnaps, crumbled Juice of ½ lemon 2 tbsp. chopped parsley

GERMAN-STYLE POT ROAST - CROCK POT RECIPE - (4.3/5)

Steps:

• 1 Put all the ingredients, except the roast, in your slow-cooker. 2 Mix well. 3 Add the roast and stir well to coat it. 4 Cook on low for 10 hours or high for 5 hours

(SAUERBRATEN) GERMAN POT ROAST

Steps:

• 1. Preheat large skillet on stovetop over medium high heat. Add 2Tablespoons Olive or Canola oil then rub sirloin tip roast with dried herbs & Worcestershire sauce. Place in hot skillet and sear on both sides until browned 3-5 minutes per side.
• 2. Cut cabbage into 1x1 inch square pieces and place into bottom of slow cooker along with sliced onions & mushrooms. Peel carrots cut into 1" pieces then add to veggie mixture.
• 3. Place browned roast on top of veggies then add 1 bottle beer & water then spread both mustards onto roast & cover. low for 5 hours. To thicken gravy/sauce combine corn starch and water slowly pour into liquid prior to serving whisk well and cover to bring back to a boil. This should thicken nicely. Shake in 2-3 dashes of vinegar prior to service.
• 4. Serve this roast cut into thin strips on a bed of the veggies and along side of my recipe for parmesan mashed zucchini potatoes then top all with the gravy/sauce. Very hearty meal.