German Pot Roast Recipes

Grampa's GermanStyle Pot Roast Recipe: How to …

WEBJan 5, 2024 · Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. …

Rating: 5/5(17)
1. In a large skillet, cook bacon over medium heat until crisp.
2. Remove to paper towels to drain., Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker.
3. Mix paprika, allspice, salt and pepper; rub over roast.
4. Brown roast in drippings over medium heat.
Rating: 5/5(3)

Preview

See Also:

Show details

Sauerbraten (German Pot Roast) Savor the Best

WEBAdd the chopped onions, carrots, and celery to the fat in the pot and cook over moderate heat. Stir frequently, for 5-8 minutes, or until the veggies …

Rating: 4.8/5(24)
1. In a 2 to 3 quart saucepan, combine the wine, vinegar, water, sliced onion, crushed peppercorns and juniper berries, and the bay leaves. Bring this marinade to a boil over high heat, then remove it from the heat and let it cool to room temperature. Place the beef in a deep crock or a deep stainless steel or enameled pot (avoid plastic, aluminum and cast iron) just large enough to hold it comfortably and pour the marinade over it. The marinade should come at least halfway up the sides of the meat; if necessary, add more wine. Turn the meat in the marinade to moisten it on all sides. Then cover the pot tightly with foil or plastic wrap and refrigerate for 5 days, turning the meat over at least twice a day.
2. Preheat the oven to 350 degrees
3. Remove the meat from the marinade and pat it completely dry with paper towels. Strain the marinade through a fine sieve set over a bowl and reserve of the liquid, you will need at least 5 cups. Discard the spices and onions.
4. In a heavy 5 quart flameproof casserole, add the peanut oil over moderate heat until it begins to sputter. Add the meat and brown it on all sides, turning it frequently and regulating the heat so that it browns deeply and evenly without burning. This should take about 15-20 minutes. Transfer the meat to a platter, and pour off and discard all but about 4 tablespoons of the fat from the casserole.

Preview

See Also:

Show details