Best German Style 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-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 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.

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-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-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