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German-Style Pot Roast

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


  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
  2. 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.
  3. 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!

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