Slow Cooker German-Style Pot Roast
Serves 6 to 8
Time 8 hr 35 min
This super-tender pot roast gets a hint of sweetness from apple cider and intriguing flavor from caramelized onions and slow-cooked red cabbage.
Special Diets:
Ingredients
- 1 1/2 teaspoon kosher salt
- 1 teaspoon dried onion granules
- 1/4 teaspoon grated nutmeg
- 1 teaspoon ground black pepper
- 1 (2½-pound) boneless beef chuck roast
- 2 tablespoons safflower oil
- 2 yellow onions, thinly sliced lengthwise
- 1/2 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
- 4 medium red potatoes, cut into 1-inch chunks
- 1/4 cup chopped fresh dill or flat-leaf parsley, for serving
- 1/4 teaspoon flaky sea salt (like Maldon), for serving
Method
In a small bowl, stir together salt, dried onion, pepper and nutmeg.
Pat roast dry and rub with seasoning mixture.
Heat oil in a large skillet over medium-high heat.
Add roast and brown on all sides, about 10 minutes total.
Transfer to a 6-quart slow cooker and surround with carrots, potatoes and cabbage.
Add onions and broth to skillet and cook over medium heat, stirring frequently until browned, about 12-14 minutes.
Stir in cider.
Pour onions and liquid over roast.
Cover and cook until beef is fork-tender, 8 to 9 hours on low or 4 to 4 1/2 hours on high.
Slice or shred roast and serve with vegetables and pan juices.
Top with Maldon and dill before serving.
Nutritional Info:
Per serving: 320 calories (80 from fat), 9g total fat, 2.5g saturated fat, 105mg cholesterol, 550mg sodium, 20g carbohydrates (3g dietary fiber, 9g sugar), 38g protein.
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.
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Ingredients
- 1 1/2 teaspoon kosher salt
- 1 teaspoon dried onion granules
- 1/4 teaspoon grated nutmeg
- 1 teaspoon ground black pepper
- 1 (2½-pound) boneless beef chuck roast
- 2 tablespoons safflower oil
- 2 yellow onions, thinly sliced lengthwise
- 1/2 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
- 4 medium red potatoes, cut into 1-inch chunks
- 1/4 cup chopped fresh dill or flat-leaf parsley, for serving
- 1/4 teaspoon flaky sea salt (like Maldon), for serving