Grampa’s German-Style Pot Roast
Total TimePrep: 20 min. Cook: 6 hours + standing
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.
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!
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.
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.
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.
what is dusseldorf mustard??
No comment left
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!
No comment left
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.