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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 to give this recipe an updated flavor and to use my slow cooker instead of the oven. —Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep: 20 min. Cook: 6 hours + standing
  • Makes
    8 servings


  • 4 thick-sliced bacon strips
  • 1 pound baby Yukon Gold potatoes
  • 4 medium carrots, sliced
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 3/4 cup chopped dill pickles
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 boneless beef chuck roast (3 pounds)
  • 2 packages (14.4 ounces each) frozen pearl onions, thawed
  • 4 garlic cloves, minced
  • 1/2 cup stout beer or beef broth
  • 1/3 cup Dusseldorf mustard
  • 1/2 cup sour cream
  • 1/2 cup minced fresh parsley


  • 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
1 serving: 552 calories, 31g fat (12g saturated fat), 127mg cholesterol, 926mg sodium, 28g carbohydrate (9g sugars, 6g fiber), 39g protein.

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  • Starla
    Sep 30, 2020

    We tried this while camping in the Dutch oven over open fire. It was amazing! Very moist and great change from the traditional pot roast.

  • Donna
    Sep 5, 2020

    There are different kinds of dusseldorf mustard. They vary in color and heat, from cream to yellow to brown and from extra hot to medium to mild. I made this. The recipe is easy and flavorful. My result looked nothing like the photo. All the vegetables and sauerkraut were brown, perhaps because the stout I used was brown. I didn't spend much time on choosing the dusseldorf mustard and stout. I'm not sure if Taste of Home doesn't let you recommend a brand, but knowing the type of mustard and stout would be most helpful. I also was tempted to make a roux, but followed the recipe. This was a nice break from regular potroast. Thanks!

  • Bonnie
    Sep 3, 2020

    To Jean: The instructions that come with all slow cookers say to put the vegetables in first and then the meat on top of them. The vegetables will not cook properly if you reserve this layering. The heat and steam will cook the meat. Hope this helps.

  • Jean
    Aug 27, 2020

    I followed the directions and the meat was dry. The recipe said to put the roast on top of the vegetables. Shouldn't the meat be in with the vegetables and the juices? I hope someone will respond. I can't give it any stars because of spending about $35+ for this meal.

  • Susie77
    Aug 26, 2020

    This was excellent; will make again. But I flubbed it by not realizing that we had no sauerkraut on hand when I was preparing the roast. Next time I will make sure to add that. The pickles and beer give a nice, tangy flavor to the meat.

  • joyceemery
    Aug 24, 2020

    what is dusseldorf mustard??

  • Joseph
    Aug 24, 2020

    No comment left

  • doxymama
    Aug 24, 2020

    This was really delicious! I did make a roux and thickened the juices to a gravy consistency in a pan on the stove before stirring in the sour cream, which I highly recommend. The meat was fall apart tender. To Pam, whose roast was tough - you probably got a really poor cut of meat (not your fault). Be sure to buy USDA "Choice" - some major chain grocery stores sell a lot of USDA "Select" , and no amount of cooking is going to tenderize some of those cuts!

  • innerjourney
    Aug 24, 2020

    No comment left

  • Adele
    Aug 24, 2020

    To Pam: sometimes the meat is the way it is. There's really no way to know if it's going to be tough or tender. Lesser cuts of meat are a bit of a gamble that way. I would give this a try. I like the idea that there are less than 50% of calories from fat, and 6 g of fiber. High fibre is usually a minimum of 4 g of fibre per serving. My only problem would be finding frozen onions; I've never seen them where I live.