BAVARIAN POT ROAST
Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. -Susan Robertson, Hamilton, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2-3 hours., Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.
Nutrition Facts : Calories 281 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 633mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.
SLOW COOKER BAVARIAN POT ROAST
Beef roasts simmers in the slow cooker in a tomato based beef broth, with the juices made into a delicious gravy for serving.
Provided by Danelle
Categories Main Dishes
Time 8h15m
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven over medium-high heat. Brown the roast on all sides. Place in a lightly grease slow cooker.
- In a medium bowl, whisk together the water, broth, tomato sauce, vinegar, sugar, onion powder, cinnamon, ginger, salt and pepper. Pour over roast and add bay leaves to slow cooker.
- Cover and cook on low for 8 hours, or until meat is tender. Remove meat from slow cooker and cover to keep warm.
- Whisk together cornstarch and water, then whisk cornstarch mixture into slow cooker to thicken juices. Serve roast with thickened juices.
Nutrition Facts : Calories 90 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 560 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
TENDER BAVARIAN POT ROAST
I grew up eating pot roast but disliked it until I got this recipe at a church social. My 7-year-old especially enjoys the seasoned apple gravy. -Patricia Gasmund, Rockford, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven coated with cooking spray, brown roast on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. In a bowl, combine the juice, tomato sauce, onion, vinegar, salt, cinnamon and ginger; pour over roast. Cover and cook on high for 5-7 hours., In a small bowl, combine cornstarch and water until smooth; stir into cooking juices until well combined. Cover and cook 1 hour longer or until the meat is tender and gravy begins to thicken.
Nutrition Facts : Calories 230 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 753mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
BAVARIAN POT ROAST FOR 6
"I grew up eating pot roast but disliked it until I got this recipe and changed a few ingredients," says Patricia Gasmund from Rockford, Illinois. "My 7-year old especially loves the seasoned apple gravy."
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet coated with cooking spray, brown roast on all sides. Transfer to a 3-qt. slow cooker. , In a small bowl, combine the juice, tomato sauce, onion, vinegar, ginger, salt and cinnamon; pour over roast. Cover and cook on low for 6 hours., In a small bowl, combine cornstarch and water until smooth; stir into cooking juices until well combined. , Cover and cook 1 hour longer or until the meat is tender and gravy begins to thicken.
Nutrition Facts : Calories 228 calories, Fat 5g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 531mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
BAVARIAN POT ROAST
This is a nice change of pace varriation on a beef roast. It has that Old World flavor and it's crockpot easy too. Makes about 6 to 8 good sized servings.
Provided by Steve P.
Categories Stew
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wipe roast well and trim off all excess fat.
- Lightly rub top of meat with oil.
- Dust meat with salt, pepper and ginger.
- Insert cloves in meat.
- Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions.
- Pour in the apple juice.
- Cover and cook on a low setting for 8 to 12 hours.
- Remove the roast and apples to a warm platter when fully cooked.
- Turn the Crock Pot to High setting.
- Make a smooth paste with the flour and water and stir the paste into the Crock Pot.
- Cover and cook until thickened.
- Pour gravy over roast when serving.
Nutrition Facts : Calories 98.6, Fat 1, SaturatedFat 0.1, Sodium 584, Carbohydrate 23.3, Fiber 3.3, Sugar 15.1, Protein 0.9
SLOW COOKER GERMAN-STYLE PORK ROAST
Make and share this Slow Cooker German-Style Pork Roast recipe from Food.com.
Provided by Spencer 2
Categories One Dish Meal
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the potatoes, garlic, salt and pepper in a slow cooker. Stir to coat.
- Season the pork roast with salt and pepper. Lay atop the potatoes.
- Pour the sauerkraut (including liquid) over the roast, sprinkle with caraway seeds.
- Cook in slow cooker on Low 8-10 hours.
BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)
Roast pork is totally simple to make, and because my nieces keep asking for the recipe, I've published it here now.
Provided by International Recipes
Categories Trusted Brands: Recipes and Tips
Time 3h20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
- Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
- Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
- Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
- Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
- Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 9.6 g, Cholesterol 92.9 mg, Fat 21.1 g, Fiber 1.8 g, Protein 28.3 g, SaturatedFat 8.2 g, Sodium 531.6 mg, Sugar 2.6 g
BAVARIAN PORK ROAST
Heres a caraway flavored pork roast served with a sour cream gravy. Use your crock pot and it will be an easy supper. Very good with Bavarian style sauerkraut.
Provided by Annacia
Categories Pork
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
- Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
- In a large skillet, brown pork roast on all sides in hot oil, drain off fat.
- Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet.
- Pour skillet juices and vinegar into crockery cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Remove meat from cooker; keep warm.
- For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
- Combine sour cream or yogurt and cornstarch. Stir into juices.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir 2 minutes more.
- Slice meat and serve with gravy.
Nutrition Facts : Calories 393.8, Fat 33.1, SaturatedFat 12.8, Cholesterol 101.3, Sodium 400.8, Carbohydrate 3.3, Fiber 0.4, Sugar 1.4, Protein 19.9
MOTHER'S BAVARIAN POT ROAST
This was something Mother made often when I was a child. She frequently served it over nice, wide, egg noodles.
Provided by Ambervim
Categories < 4 Hours
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dust the meat with flour, salt and pepper. Brown the meat on all sides in the oil in a dutch oven or any large pot.
- Combine the remaining ingredients and pour over the meat, cover and simmer for 3 hours or until tender. If you have the luxury to let it simmer for 6-8 hours, even better.
- Thicken the gravy with flour.
- Sliced mushrooms may be added to gravy.
- I is nice served over wide egg noodles.
GERMAN-STYLE POT ROAST - CROCK POT
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
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.
BAVARIAN POT ROAST FOR CROCKPOT
Number Of Ingredients 11
Steps:
- Rub top of meat with oil. Dust with salt, pepper, and ginger. Insert cloves into meat. Core and quarter apples. Put apples and onion in bottom of crockpot. Cut roast into 2-3 pieces. Put on top of apples and onion. Add apple juice. Cook on low while you're at work. Come home, remove roast and apples. Make paste of flour and water. Add paste to liquid in crockpot and stir. Replace roast, cook on high until thickened.
Nutrition Facts : Nutritional Facts Serves
GERMAN BEEF ROAST (ROULADEN FLAVOR) IN CROCK POT/SLOW COOKER
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
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
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
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
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