Go Back
–+ servings
Grampa’s German-Style Pot Roast

Grampa’s German-Style Pot Roast for Cozy Family Dinners

Grampa’s German-Style Pot Roast is a comforting dish that combines tender beef, sauerkraut, and dill pickles for a heartwarming meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Resting Time 10 minutes
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat & Flavor
  • 3 pounds Boneless Beef Chuck Roast A well-marbled cut ensures tenderness and juicy flavor.
  • 8 ounces Bacon Adds rich, savory flavor; turkey bacon can lighten this dish.
  • 1 cup Dill Pickles Provides a crunchy, tangy contrast to the meat.
  • 4 cloves Garlic Fresh minced garlic brings aromatic warmth.
  • 2 teaspoons Kosher Salt Essential for enhancing overall flavor.
  • 1 teaspoon Black Pepper Freshly ground is best for a gentle heat.
For the Vegetables
  • 1.5 pounds Baby Yukon Gold Potatoes These waxy potatoes provide a creamy texture.
  • 3 medium Carrots Fresh carrots add sweetness and vibrant color.
  • 1 cup Frozen Pearl Onions These enhance sweetness and are easy to use.
  • 1 cup Sauerkraut Heart of the German twist; always rinse and drain.
For the Seasoning
  • 2 teaspoons Smoked Paprika Infuses a deep smoky flavor.
  • 1 teaspoon Ground Allspice Adds warmth and complexity.
For the Liquid
  • 1 cup Stout Beer or Beef Broth Creates depth of flavor.
  • 2 tablespoons Dusseldorf Mustard A tangy kick that binds flavors together.
For the Creaminess & Garnish
  • 1 cup Sour Cream Balances flavors with creaminess.
  • 2 tablespoons Fresh Parsley For a pop of freshness and color.

Equipment

  • Skillet
  • slow cooker

Method
 

Directions
  1. Begin by frying diced bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Transfer to paper towels to drain.
  2. In the slow cooker, layer baby Yukon Gold potatoes, sliced carrots, rinsed sauerkraut, and chopped dill pickles.
  3. Season the boneless beef chuck roast with smoked paprika, ground allspice, kosher salt, and black pepper. Sear in bacon drippings for 4-5 minutes on each side.
  4. Transfer roast to slow cooker on top of vegetables. Sauté frozen pearl onions and garlic in the skillet for 2-3 minutes.
  5. Pour stout beer or beef broth and Dusseldorf mustard into the skillet, stirring to combine for about 2 minutes, then pour over the beef.
  6. Sprinkle the crispy bacon pieces over the slow cooker contents.
  7. Cover and set slow cooker to low heat for 6-8 hours.
  8. Once cooked, remove roast and strain juices into a bowl, skimming off fat.
  9. Stir in sour cream until fully incorporated with the cooked vegetables for a creamy sauce.
  10. Slice roast against the grain and plate with vegetables and sauce, garnished with parsley.

Nutrition

Serving: 1plateCalories: 470kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 950mgPotassium: 850mgFiber: 5gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 4mg

Notes

Opt for a well-marbled boneless beef chuck roast to ensure tenderness, and adjust seasoning to taste.

Tried this recipe?

Let us know how it was!