Grandpa is all about keeping the traditions alive, which is why he’d make Grandpa’s German Pot Roast every Sunday for dinner. His grandpa used to make this tender, rosy slab of meat for him as a child, so he decided to keep it going when he became a grandpa. It really is sweet how we gather around the table each week to spend quality time together and also enjoy a delicious, hearty main, plus the tasty veggies he’s added, that all have ties to our family roots. Grandpa’s German Pot Roast is really something special, so grab a chair and soak up these precious moments!
Ingredients
- 4 slices thick-cut bacon strips
- 1 pound Yukon Gold baby potatoes
- 4 medium carrots, sliced
- 1 (14-ounce) can sauerkraut, rinsed and well-drained
- 3/4 cup dill pickles, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 (3-pound) beef chuck roast, boneless
- 2 (14.4-ounce) packages frozen pearl onions, thawed
- 4 cloves garlic, minced
- 1/2 cup stout beer, can substitute beef broth
- 1/3 cup Düsseldorf or Dijon mustard
- 1/2 cup sour cream
- 1/2 cup fresh parsley, minced
Directions
Step 1 –In a large skillet over medium heat, add the bacon strips and cook until they are crisp.
Step 2 –Transfer the cooked bacon strips to paper towels to drain. Reserve the drippings in the skillet.
Step 3 –In a 7-quart slow cooker, add the potatoes, the carrots, the sauerkraut, and the pickles.
Step 4 –In a small bowl, add the paprika, the allspice, the salt, and the pepper and mix to combine. Rub it all over the roast.
Step 5 –Add the roast to the reserved drippings over medium heat and brown it on all sides, about 2-3 minutes per side.
Step 6 –Transfer the browned roast to the slow cooker. Reserve the drippings in the skillet.
Step 7 –Add the pearl onions and the garlic to the drippings and cook, while stirring, for 1 minute.
Step 8 –Stir the beer and the mustard into the onion-garlic mixture. Pour it over the browned roast.
Step 9 –Crumble the bacon strips and sprinkle them over the roast mixture.
Step 10 –Cover the slow cooker and cook until the meat and the vegetables are tender, about 6-8 hours on low heat.
Step 11 –Transfer the roast to a large plate and let it stand for 10 minutes.
Step 12 –Strain the cooking juices, reserving the vegetables and the juices. Skim off the fat.
Step 13 –Pour the reserved vegetables and the cooking juices into the slow cooker.
Step 14 –Stir the sour cream into the vegetable mixture and cook until it is heated through.
Step 15 –Slice the roast.
Step 16 –Serve the roast with the vegetables, sprinkled with the parsley.
