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German-Style Beef Roast

 German-Style Beef Roast
“My grandmother used to make this, and I adapted it for my slow cooker.” You’ll love its convenience and great taste. —Lois Stanley, Myrtle Beach, South Carolina
10 ServingsPrep: 10 min. Cook: 8 hours


  • 1 boneless beef chuck roast (4 pounds), trimmed
  • 1 teaspoon pepper
  • 1 large onion, thinly sliced
  • 1 bottle (12 ounces) beer or nonalcoholic beer
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water


  • Cut roast in half; sprinkle with pepper. Place onion and roast in a
  • 5-qt. slow cooker. In a small bowl, combine the beer, ketchup and
  • brown sugar; pour over top. Cover and cook on low for 8-10 hours or
  • until meat is tender.
  • Remove meat to a serving platter; keep warm. Skim fat from cooking
  • juices; transfer to a small saucepan. Bring liquid to a boil.
  • Combine flour and water until smooth; gradually stir into the pan.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve with roast. Yield: 10 servings.
Nutritional Facts: 4 ounces cooked beef with 1/3 cup gravy equals 376 calories, 17 g fat (7 g saturated fat), 118 mg cholesterol, 382 mg sodium, 16 g carbohydrate, trace fiber, 36 g protein.

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German-Style Beef Roast (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.