- 4 thick-sliced bacon strips
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- 1 boneless beef chuck roast (3 lbs.)
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- 1 pound baby Yukon Gold potatoes
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- 2 packages (14.4 oz each) frozen pearl onions, thawed
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- 1 can (14 oz) sauerkraut, rinsed and drained
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- 1/2 cup stout beer or beef broth
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- 3/4 cup chopped dill pickles
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- 1/3 cup Dusseldorf mustard
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- 1/2 cup minced fresh parsley
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Directions:
- 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 bacon 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 6-8 hours, until meat and vegetables are tender. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim off fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.
Thanks to our friends at Taste of Home for this comforting recipe!