Grampa’s German-Style Pot Roast

Directions

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.