Slow-Cooker German-Style Pot Roast

Slow-Cooker German-Style Pot Roast

Serves 6

This super-tender, veggie-packed pot roast gets a hint of sweetness from apple cider and depth of flavor from sliced red cabbage and browned onions.

Ingredients: 
  • 1 1/2 teaspoons coarse sea salt
  • 3/4 teaspoon dried onion granules
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 (2 1/2-pound) boneless beef chuck roast
  • 1 tablespoon expeller-pressed canola oil
  • 1/2 pound carrots (about 4 medium), cut into 1-inch pieces
  • 3/4 pound red potatoes (about 3 medium), cut into 1-inch chunks
  • 1/2 pound red cabbage (about 1/4 small head), thick core removed and discarded, leaves finely sliced (about 3 cups)
  • 2 onions, sliced
  • 1/3 cup low-sodium beef broth
  • 1 cup apple cider
  • 1/4 cup chopped fresh dill or parsley for garnish
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Method: 

In a small bowl, combine salt, dried onion, black pepper and nutmeg.  Pat roast dry and rub all over with seasoning mixture. Heat oil in a large, deep skillet over medium-high heat. Add pot roast and brown on all sides, about 10 minutes, lowering heat if the pan starts to smoke. Place browned roast in 5- to 6-quart slow cooker. Surround with carrots, potatoes and cabbage.  

Return pan to medium heat. Add onions and broth and cook, stirring frequently, until browned, about 8 minutes. Stir in cider. Pour onions and liquid over beef in slow cooker. Cover and cook until beef is very tender, 8 to 9 hours on low or 4 to 4 1/2 hours on high. Slice beef and serve with vegetables and pan juices and sprinkle with dill.

Nutritional Info: 
Per Serving:370 calories (90 from fat), 11g total fat, 3g saturated fat, 125mg cholesterol, 640mg sodium, 24g carbohydrate (4g dietary fiber, 10g sugar), 45g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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