Slow Cooker German-Style Pot Roast

Slow Cooker German-Style Pot Roast

Serves 6 to 8
This super-tender pot roast gets a hint of sweetness from apple cider and intriguing flavor from caramelized onions and slow-cooked red cabbage.
Ingredients: 
  • 1 1/2 teaspoon coarse sea salt
  • 3/4 teaspoon dried onion granules
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1 (2.5-pound) boneless beef chuck roast
  • 1 tablespoon expeller-pressed canola oil
  • 2 onions, sliced
  • 1/3 cup low-sodium beef broth
  • 1 cup apple cider
  • 1/4 small head red cabbage, thick core removed and discarded, leaves finely sliced (about 3 cups)
  • 4 medium carrots, cut into 1-inch pieces
  • 3 medium red potatoes, cut into 1-inch chunks
  • 1/4 cup chopped fresh dill or flat-leaf parsley
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Method: 
In a small bowl, stir together salt, dried onion, 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 roast and brown on all sides, about 10 minutes total, lowering heat if the pan starts to smoke. Transfer roast to a 5- to 6-quart slow cooker. Surround with carrots, potatoes and cabbage.  

Return the skillet 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. 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. Sprinkle with dill.
Nutritional Info: 
Per Serving: 320 calories (80 from fat), 9g total fat, 2.5g saturated fat, 105mg cholesterol, 550mg sodium, 20g carbohydrates, (3 g dietary fiber, 9g sugar), 38g 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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