Grampa’s German-Style Pot Roast
Total TimePrep: 20 min. Cook: 6 hours + standing
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!!
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.
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.
Delightfully fragrant from the allspice and sauerkraut.
This was an excellent recipe. First time I’ve ever had spaghetti squash. The only hard part was cutting the squash. Delicious.
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.
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!
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.
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.
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.