Best German Pot Roast Recipes

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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

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



German Beef Roast (Rouladen Flavor) in Crock Pot/Slow Cooker image

Melt in your mouth tender beef rump roast and gravy, made with ease in the crock pot/slow cooker. Savory German Rouladen flavor without all the work.

Provided by BecR2400

Categories     Meat

Time 8h30m

Yield 1 beef roast, 12 serving(s)

Number Of Ingredients 12

1 (6 lb) boneless beef rump roast, trimmed of fat
10 ounces beef broth, undiluted
1/4 cup pickle juice (from jar)
3 tablespoons mustard
2 tablespoons finely chopped dill pickles (or dill relish)
2 -3 bay leaves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3/4 cup finely chopped onion
1/2 cup finely chopped bacon (center cut)
1 cup cold water
1/2 cup all-purpose flour

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



German-Style Beef Roast for the Crock Pot image

Red wine or beef broth, chopped dill pickles, and zesty mustard set this succulent beef pot roast apart from the rest. The cooking time makes it just right to set in the morning and have dinner ready when you get home.

Provided by Annacia

Categories     Roast Beef

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 15

1 (2 1/2-3 lb) boneless beef chuck roast
1 tablespoon cooking oil
2 cups sliced carrots (2)
2 cups chopped onions (2 large)
1 cup sliced celery (2 stalks)
1/2 cup chopped kosher dill pickle (or to taste)
1/2 cup dry red wine or 1/2 cup beef broth
1/3 cup German mustard
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or 2 tablespoons beef broth
hot cooked spaetzle noodles or cooked noodles
snipped fresh parsley (optional)

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.

Nutrition Facts : Calories 268.8, Fat 10.5, SaturatedFat 4.1, Cholesterol 93.5, Sodium 227.8, Carbohydrate 9.9, Fiber 2, Sugar 3.7, Protein 31.1

GERMAN POT ROAST (EYE OF ROUND)



German Pot Roast (Eye of Round) image

A native of Germany, Chef Tell always adds an innovative flair to even basic dishes such as pot roast.

Provided by Olha7397

Categories     Roast Beef

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 (4 -5 lb) beef eye round
2 tablespoons tomato paste
2 garlic cloves, finely chopped
4 cups beef stock or 4 cups broth
2 cups red wine
2 bay leaves
7 tablespoons lightly-salted butter, divided
6 medium carrots, diced
6 medium celery ribs, diced
2 medium onions, diced
6 tablespoons all-purpose flour
salt and pepper

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, Fat 25.1, SaturatedFat 10.9, Cholesterol 149.2, Sodium 673.7, Carbohydrate 14.9, Fiber 2.5, Sugar 4.7, Protein 52.5

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

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

SAUERBRATEN (GERMAN POT ROAST)



Sauerbraten (German Pot Roast) image

This recipe came to us from one of my grandmother's favorite cook book from back in the 50's. Betty is everyone's favorite.

Provided by Linda Kauppinen

Categories     Roasts

Time 5h

Number Of Ingredients 15

2 medium onions, sliced
1/2 parsnip, sliced
2 carrots, sliced
2 bay leaves
6 whole cloves
12 peppercorns
12 juniper berries
2 tsp salt
4 - 6 lb chuck or rump roast
SAUERBRATEN GRAVY
1/4 lb butter
1 Tbsp sugar
1/4 c flour
1 c marinade
2/3 c red wine

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



German-Style Pot Roast - Crock Pot image

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

1/3 cup cider vinegar
2 tablespoons ketchup
1/4 cup chopped onion
1/2 teaspoon chopped garlic
1 (14 ounce) can beef broth
8 gingersnap cookies
1 (7/8 ounce) envelope brown gravy mix
2 -3 lbs boneless beef chuck roast or 2 -3 lbs boneless bottom round roast

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 BEEF ROAST FOR THE CROCK POT



German-Style Beef Roast for the Crock Pot image

How to make German-Style Beef Roast for the Crock Pot

Provided by @MakeItYours

Number Of Ingredients 16

SERVINGS 8 UNITS US
1 (2 1/2-3 lb) boneless beef chuck roast
1 tablespoon cooking oil
2 cups sliced carrots (2)
2 cups chopped onions (2 large)
1 cup sliced celery (2 stalks)
1⁄2 cup chopped kosher dill pickle (or to taste)
1⁄2 cup dry red wine or 1⁄2 cup beef broth
1⁄3 cup German mustard
1⁄2 teaspoon fresh coarse ground black pepper
1⁄4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or 2 tablespoons beef broth
hot cooked spaetzle noodles or cooked noodles
snipped fresh parsley (optional)

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)



SAUERBRATEN (GERMAN POT ROAST) image

Categories     Beef     Roast     Dinner     Fall     Brine

Yield 8-10 people

Number Of Ingredients 15

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

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



German Style Pot Roast image

I made this for my mom, when she came to visit. She loved it. I used a pasta instead of the dumplings, but it was just as good.

Provided by Robin Moede

Categories     Roasts

Time 4h50m

Number Of Ingredients 22

4 lb pot roast
3-4 Tbsp flour
1/8 tsp salt
1/8 tsp black pepper
4 Tbsp butter
4 cloves garlic
1 large onion, sliced
12 whole peppercorns
5 bay leaf
12 whole allspice
1 pkg dry onion soup mix
1 Tbsp grated horseradish
1 c good rum or dry red wine
1 c water
small whole carrots or large carrots, quartered
DUMPLINGS
1 c flour
2 tsp baking powder
1/2 tsp dried thyme
1/2 tsp kosher salt
1/2 c whole milk
1 large egg, lightly beaten

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.

(SAUERBRATEN) GERMAN POT ROAST



(Sauerbraten) German Pot Roast image

Here is a delicious twist on a classic German recipe my family loves. Sauerbraten a/k/a German Pot Roast. Served with a yummy side of parmesan zucchini mashed potatoes this makes for a really hearty warm up on a cold winter evening. And It's easy in the slow cooker too.

Provided by Dawn Whitted

Categories     Roasts

Time 4h20m

Number Of Ingredients 16

3-4 lb lean sirloin tip roast
1 medium yellow onion, diced
1 small cabbage head
1 Tbsp garlic and herb seasoning
1 tsp ground thyme
1 tsp black pepper
1 clove garlic, minced
2 Tbsp worcestershire sauce
1 bottle beer, not lite (full flavoredis best)
1/4 c water
1 c mushrooms, fresh **optional*
1 1/2 Tbsp red wine vinegar *add right before serving*
2 Tbsp whole grain mustard
2 Tbsp brown mustard
1 Tbsp corn starch
1/4 c water, cold

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.

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



German-Style Pot Roast - Crock Pot Recipe - (4.3/5) image

Provided by polledl

Number Of Ingredients 8

1/3 cup cider vinegar
2 tablespoons ketchup
1/4 cup chopped onion
1/2 teaspoon chopped garlic
1 (14 ounce) can beef broth
8 gingersnap cookies
1 (7/8 ounce) envelope brown gravy mix
2 -3 lbs boneless beef chuck roast or 2 -3 lbs boneless bottom round roast

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

GERMAN POT ROAST



German Pot Roast image

This is not sauerbraten but has some of the same flavors with no fuss. This recipe came in a booklet for a crockpot. It is delicious with mashed potatoes, spaetzle or potato dumplings.

Provided by Thea Pappalardo

Categories     Roasts

Number Of Ingredients 7

3/4 c cider vinegar
1/4 c ketchup
1/2 c onion, chopped
14 oz beef broth
1 envelope brown gravy mix
12 ginger snap cookies, crumbled
4 lb bottom round or rump 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.

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