MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grampa's German-Style Pot Roast
Categories: Pork, Potatoes, Beef, Vegetables, Dairy
Yield: 8 servings

4 sl (thick) bacon
1 lb Baby Yukon Gold potatoes
4 md Carrots; sliced
14 oz Can sauerkraut; rinsed, well
- drained
3/4 c Chopped dill pickles
1 ts Smoked paprika
1 ts Ground allspice
1/2 ts Kosher salt
1/2 ts Pepper
3 lb Boneless chuck roast
28 3/4 oz (3 pkg) pearl onions;
- thawed
4 cl Garlic; minced
1/2 c Stout beer or beef broth
1/3 c Dusseldorf mustard
1/2 c Sour cream
1/2 c Minced fresh parsley

In a large skillet, cook bacon over medium heat until crisp. Remove to
paper towels to drain.

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.

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.

Nancy Heishman, Las Vegas, Nevada

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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