Save on Pinterest

Grampa’s German-Style Pot Roast

Grampa was of German heritage and loved the Old-World recipes given to him by his mother. I made a few changes so I could prepare this dish in the slow cooker and give it a slightly updated flavor. —Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep: 20 min. Cook: 6 hours + standing
  • Makes
    8 servings


  • 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


  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
  • 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 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.
  • Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim 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.

Recommended Video


Click stars to rate
Average Rating:
  • Alyssa
    Jan 28, 2021

    I love a good potroast and I just made this recipe....I changed two things...regular onions and I used spicy brown mustard combined with spicy stone mustard (I have no idea what Dusseldorf mustard is) and this has to be one of the tastiest meals I have made!! full of flavor!!

  • Naomie
    Dec 8, 2020

    To joyceemery: Dusseldorf is a German style mustard. If your market or International market does not offer, you can purchase on line, and, Amazon also carries several selections. Do your homework as Dusseldorf comes from mild to spicy depending on the manufacturer. If you don't know something, just Google "what is ______" and you will receive more answers than you can imagine. My parents were born in Europe, so this was a staple in our house.

  • Blaine
    Dec 7, 2020

    Made per instructions. I am sorry, but this was the worst tasting roast I’ve ever made, and I am Of German heritage on both sides.

  • Robert
    Oct 26, 2020

    Delightfully fragrant from the allspice and sauerkraut.

  • Kimosaabe
    Oct 16, 2020

    This was an excellent recipe. First time I’ve ever had spaghetti squash. The only hard part was cutting the squash. Delicious.

  • Starla
    Sep 30, 2020

    We tried this while camping in the Dutch oven over open fire. It was amazing! Very moist and great change from the traditional pot roast.

  • Donna
    Sep 5, 2020

    There are different kinds of dusseldorf mustard. They vary in color and heat, from cream to yellow to brown and from extra hot to medium to mild. I made this. The recipe is easy and flavorful. My result looked nothing like the photo. All the vegetables and sauerkraut were brown, perhaps because the stout I used was brown. I didn't spend much time on choosing the dusseldorf mustard and stout. I'm not sure if Taste of Home doesn't let you recommend a brand, but knowing the type of mustard and stout would be most helpful. I also was tempted to make a roux, but followed the recipe. This was a nice break from regular potroast. Thanks!

  • Bonnie
    Sep 3, 2020

    To Jean: The instructions that come with all slow cookers say to put the vegetables in first and then the meat on top of them. The vegetables will not cook properly if you reserve this layering. The heat and steam will cook the meat. Hope this helps.

  • Jean
    Aug 27, 2020

    I followed the directions and the meat was dry. The recipe said to put the roast on top of the vegetables. Shouldn't the meat be in with the vegetables and the juices? I hope someone will respond. I can't give it any stars because of spending about $35+ for this meal.

  • Susie77
    Aug 26, 2020

    This was excellent; will make again. But I flubbed it by not realizing that we had no sauerkraut on hand when I was preparing the roast. Next time I will make sure to add that. The pickles and beer give a nice, tangy flavor to the meat.