GERMAN-STYLE BEEF ROAST
My grandmother used to make this, and I adapted it for my slow cooker. You'll love its convenience and great taste. -Lois Stanley, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut roast in half; sprinkle with pepper. Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the beer, ketchup and brown sugar; pour over top. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 376 calories, Fat 17g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 382mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 36g protein.
GRAMPA'S GERMAN-STYLE POT ROAST
Grampa was of German heritage and loved the Old-World recipes given to him by his mother. I made a few changes so I could prepare this dish in the slow cooker and give it a slightly updated flavor. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 552 calories, Fat 31g fat (12g saturated fat), Cholesterol 127mg cholesterol, Sodium 926mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 39g protein.
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.
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
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.
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!
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