Grampa’s German-Style Pot Roast

Total Time

Prep: 20 min. Cook: 6 hours + standing


8 servings

Updated: Jun. 30, 2023
Grampa was of German heritage and loved the old-world recipes his mother gave him. I made a few changes so I could prepare this dish in a slow cooker and give it a slightly updated flavor. —Nancy Heishman, Las Vegas, Nevada
Grampa's German-Style Pot Roast Recipe photo by Taste of Home


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


  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.

Nutrition Facts

1 serving: 552 calories, 31g fat (12g saturated fat), 127mg cholesterol, 926mg sodium, 28g carbohydrate (9g sugars, 6g fiber), 39g protein.