Average Rating: 4.545454TOTAL TIME: Prep: 20 min. Cook: 6 hours + standing
YIELD: 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
Instructions
- 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 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 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.