Best Pierogi Pot Roast Recipes

GERMAN ROAST PORK W/ SAUERKRAUT & PIEROGIES

Steps:

• Sprinkle roast with salt and pepper.
• Heat oil in a skillet over medium-high heat.
• Brown roast on all sides; place in a slow cooker.
• Add undrained sauerkraut, apples and juice or water; blend.
• Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies).
• Cover and cook on low setting for 8 to 9 hours.

PIEROGI POT ROAST RECIPE - (4.4/5)

Steps:

• 1. Wash and pat dry your rump roast. Lightly coat in flour and sprinkle with salt, pepper, and thyme. 2. Heat some vegetable oil in a Dutch Oven. Brown pot roast on all sides, taking care not to burn. Place roast with fat side down and add your onions. Continue to stir until onions begin to wilt. Add carrots, beef broth and water. Bring to a boil, ower to a simmer and cook with lid cropped for about 2 1/2 to 3 hours. 3. During the last 15 minutes of cooking time toss in the frozen pierogies. Bring the heat to a boil, lower again and crop lid again till done. 4. Remove meat, let rest 20 minutes before slicing. Serve with the carrots and pierogies, passing the sauce on the side.

CROCK POT POTLUCK PIEROGIES WITH SAUTEED ONIONS AND BUTTER

Steps:

• Place frozen pierogies in the crockpot.
• In a medium saucepan, melt butter and fry onion on medium-low heat, until onion is golden brown.
• Pour onion and butter over pierogies; add salt and pepper.
• Cook, on high, for 3 hours.
• A few times during cooking, use tongs and gently re-arrange pierogies and ladle butter sauce to cover pierogies on top.
• Turn to low or keep warm once pierogies are cooked and/or butter sauce begins to bubble.