(sauerbraten) german pot roast

Name: (Sauerbraten) German Pot Roast
Prep time: 20 min
Cook time: 4 h
Yield: 8
Cuisine: German
Ingredients: 3-4 pound(s) lean sirloin tip roast; 1 medium yellow onion, diced; 1 small cabbage head; 1 tablespoon(s) garlic and herb seasoning; 1 teaspoon(s) ground thyme; 1 teaspoon(s) black pepper; 1 clove(s) garlic, minced; 2 tablespoon(s) worcestershire sauce; 1 bottle(s) beer, not lite (full flavoredis best); 1/4 cup(s) water; 1 cup(s) mushrooms, fresh **optional*; 1 1/2 tablespoon(s) red wine vinegar *add right before serving*; 2 tablespoon(s) whole grain mustard; 2 tablespoon(s) brown mustard; 1 tablespoon(s) corn starch; 1/4 cup(s) water, cold

62 Pinches 4 Photos

Dawn Whitted

Spearfish, SD

Updated on Nov 19, 2013

Here is a delicious twist on a classic German recipe my family loves. Sauerbraten a/k/a German Pot Roast. Served with a yummy side of parmesan zucchini mashed potatoes this makes for a really hearty warm up on a cold winter evening. And It's easy in the slow cooker too.

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Top those taters with some gravy/sauce and this dish is a sure warm up on a cold winter evening.

prep time 20 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

3-4 pounds lean sirloin tip roast
1 medium yellow onion, diced
1 small cabbage head
1 tablespoon garlic and herb seasoning
1 teaspoon ground thyme
1 teaspoon black pepper
1 clove garlic, minced
2 tablespoons worcestershire sauce
1 bottle beer, not lite (full flavoredis best)
1/4 cup water
1 cup mushrooms, fresh **optional*
1 1/2 tablespoons red wine vinegar *add right before serving*
2 tablespoons whole grain mustard
2 tablespoons brown mustard
1 tablespoon corn starch
1/4 cup water, cold

How To Make (sauerbraten) german pot roast

Step 1

Preheat large skillet on stovetop over medium high heat. Add 2Tablespoons Olive or Canola oil then rub sirloin tip roast with dried herbs & Worcestershire sauce. Place in hot skillet and sear on both sides until browned 3-5 minutes per side.

Step 2

Cut cabbage into 1x1 inch square pieces and place into bottom of slow cooker along with sliced onions & mushrooms. Peel carrots cut into 1" pieces then add to veggie mixture.
Step 3

Place browned roast on top of veggies then add 1 bottle beer & water then spread both mustards onto roast & cover. low for 5 hours. To thicken gravy/sauce combine corn starch and water slowly pour into liquid prior to serving whisk well and cover to bring back to a boil. This should thicken nicely. Shake in 2-3 dashes of vinegar prior to service.
Step 4

Serve this roast cut into thin strips on a bed of the veggies and along side of my recipe for parmesan mashed zucchini potatoes then top all with the gravy/sauce. Very hearty meal.
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