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
Total Time Prep: 20 min. Cook: 6 hours + standing
Makes 8 servings
Ingredients
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
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.
Source: Taste of Home
Image: RBerteig
