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German-Style Beef Roast Recipe
German-Style Beef Roast Recipe photo by Taste of Home

German-Style Beef Roast Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES: 10 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
  3. 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.
Originally published as German-Style Beef Roast in Simple & Delicious October/November 2010, p16

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for German-Style Beef Roast

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 27, 2013

I've been making this recipe for 2 years now. HUGE hit with my hubby, and even for my picky nieces and nephew! This time, I added a couple teaspoons of apple cider vinegar and about a teaspoon of worcestershire just for a little more kick. YUM! Also, have done it with flavored beer (like, pumpkin spice, or octoberfest, or something), and it amps-up the flavor that much more.

We've omitted the flour gravy, because it was too heavy. Just blend the onions with some of the gravy in a magic bullet or food processor. It makes it quite thick enough.

Serve with garlic mashed potatoes the first night, then use rice the next night, so that all the broth is put to good use.

YUM YUM YUM YUM YUM!!!

MY REVIEW
Reviewed Oct. 29, 2012

I have not made this though i think I will try. Having lived in Germany I was surprised the recipe didnt call for any vinegar...But then I realized maybe it's just saurbraten and German Potatoe Salad that include the vinegar

MY REVIEW
Reviewed Oct. 29, 2012

I have not made this though i think I will try. Having lived in Germany I was surprised the recipe didnt call for any vinegar...But then I realized maybe it's just saurbraten and German Potatoe Salad that include the vinegar

MY REVIEW
Reviewed Mar. 12, 2012

This is delish! I love the suggestion and recipes for using up the leftover meat. Two nights of dinners that come together quickly- I love it!

MY REVIEW
Reviewed Oct. 15, 2011

We tried variations of it twice in the same weekend and loved it both times.

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