German Style Roast Beef Recipes

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.

GERMAN-STYLE ROAST BEEF

Steps:

• Spray the interior of the slow cooker with vegetable spray.
• Brown roast on both sides in a small amount of oil in a skillet. Place roast into the slow cooker.
• Sprinkle carrots, onions, celery and pickles around the roast in the slow cooker.
• Combine wine or broth, mustard, pepper, bay leaves and cloves in a bowl and mix well. Pour over ingredients in the slow cooker.
• Cook on low for 6-8 hours or to your liking. Then remove meat and vegetables to a large platter - cover to keep warm.
• Mix flour with 1 cup cold water in a bowl or measuring cup and mix until smooth. Turn crockpot to high and stir in flour-water mixture, stirring continually until broth is smooth and thickened.
• Slice meat and top with vegetables. Serve with gravy on the side.