German Style Beef Roast for the Crock Pot
Experience the comforting flavors of a traditional German kitchen with this German Style Beef Roast for the Crock Pot. Featuring a tender, slow-cooked beef chuck roast infused with tangy apple cider vinegar, savory Dijon mustard, and aromatic caraway seeds, this recipe delivers rich, hearty flavor in every bite. Combined with a medley of buttery potatoes and sweet carrots, this dish is both satisfying and beautifully balanced. The secret lies in the crock pot, which ensures the meat becomes irresistibly fork-tender as it simmers all day in a savory broth. Perfect for busy weeknights or cozy family dinners, this classic German-inspired meal is finished with a drizzle of flavorful cooking juices and a sprinkle of fresh parsley. Prepare for a fuss-free, melt-in-your-mouth roast that will have everyone coming back for seconds! Keywords: German beef roast, crock pot, slow-cooker beef, hearty dinner, traditional German recipe.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 2 large Yellow onions, sliced
- 3 cloves Garlic cloves, minced
- 2 cups Beef broth
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Dijon mustard
- 2 leaves Bay leaves
- 1 teaspoons Caraway seeds
- 1 tablespoons Brown sugar
- 4 medium Potatoes, peeled and quartered
- 4 large Carrots, peeled and cut into large chunks
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. Transfer the roast to the crock pot.
In the same skillet, add the sliced onions and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute. Transfer the onions and garlic to the crock pot, placing them on top and around the roast.
In a mixing bowl, whisk together beef broth, apple cider vinegar, Dijon mustard, bay leaves, caraway seeds, and brown sugar until well combined. Pour the mixture over the roast in the crock pot.
Add the quartered potatoes and carrots into the crock pot, arranging them around the roast.
Cover the crock pot with the lid and cook on LOW for 8 hours, or until the beef is fork-tender and the vegetables are cooked through.
Once cooked, remove and discard the bay leaves. Transfer the roast to a serving platter, slice or shred as desired, and arrange the potatoes and carrots alongside it.
Spoon the cooking liquid over the beef and vegetables, and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
4649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.1 g | 398% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6183 mg | 269% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 36.7 g | ||
| Protein | 268.3 g | 537% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 43.5 mg | 242% | |
| Potassium | 8682 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
