(SAUERBRATEN) GERMAN POT ROAST

(Sauerbraten) German Pot Roast image

Provided by Dawn Whitted

Categories Roasts

Time 4h20m

Number Of Ingredients 16

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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.