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.
GERMAN PORK ROAST
This tender roast is my husband's favorite meal. He even asks for it on his birthday!-Camie S. Hewitt, Redmond, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions and tomato to the pan; bake 40-70 minutes longer or until a thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 347 calories, Fat 13g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 362mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.
LOW CARB GERMAN-STYLE PORK ROAST
This one is an A+ for sure! You'll never believe you're eating low carb! Taken from better homes and gardens low carb phase 1 cookbook. cook time depends on which setting you use on your slow cooker. I am using the longest time on low, so those who work can do it early and cook it all day, and come home to the wonderful smells of supper! Its 7 hours on low, or 3 1/2 hours on high.
Provided by half yank
Categories Pork
Time 7h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine caraway seeds, marjoram, salt and pepper. sprinkle mixture over all sides of meat. Rub this into the roast with your fingers.
- In a large skillet brown meat on all sides in hot oil.
- Drain off fat. Place meat in slow cooker.
- Add water to skillet; bring to boiling, stirring to loosen browned bits from bottom of skillet. Pour skillet juices and vinegar into cooker.
- Cover and cook on low setting for 7 hours or high heat for 3/1/2 to 4 1/2 hours. Remove meat from cooker, and keep warm.
- For gravy, skim fat from juices; measure 1/1/4 cups juices (add water if necessary to make 1 1/4 cups). Pour juices into a small saucepan; bring to boiling.
- In a medium bowl combine sour cream and arrowroot. Stir hot juices into sour cream mixture; return to saucepan. Cook and stir over medium heat until mixture is thickened. (Do not boil). Slice meat and serve with gravy.
Nutrition Facts : Calories 511.6, Fat 42.1, SaturatedFat 15.6, Cholesterol 136.4, Sodium 431.1, Carbohydrate 2.6, Fiber 0.5, Sugar 1.1, Protein 29.2
AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE
This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.
Provided by sonnyu28
Categories Pork
Time 3h15m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 14
Steps:
- wash and pat dry roast.
- mix all dry ingredients together and rub onto roast.
- spread a liberal amount of mustard onto roast.
- heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
- push vegetables aside and brown roast from all sides in the very very hot roasting pan.
- ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
- ad broth and transfer everything to the oven.
- roast covered for 1 1/2 hours at 350°F.
- uncover, stir onions and veggies.
- turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
- once roasting time has finished transfer meat to a plate to rest.
- take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
- strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
- Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
- Best served with potato dumplings and sauerkraut.
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