German Style Pot Roast Crock Pot Recipe 435 Food

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.

SLOW COOKER POT ROAST

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

SLOW COOKER GERMAN-STYLE PORK ROAST

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.

SLOW-COOKER SAUERBRATEN

Steps:

• Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

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

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!

SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND POTATOES

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 over the roast; sprinkle with caraway seeds.
• Cook in slow cooker on Low 8 to 10 hours.

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:

• 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.