German Style Pot Roast Crock Pot
Transform your weeknight dinner routine with this hearty and flavorful German Style Pot Roast made effortlessly in a crock pot. Featuring a tender, melt-in-your-mouth beef chuck roast, slow-cooked with aromatic vegetables like onions, carrots, and celery, this dish is elevated by a rich, tangy sauce infused with dry red wine, Dijon mustard, and red wine vinegar. The addition of russet potatoes makes it a complete one-pot meal, perfect for family dinners or special occasions. With just 20 minutes of prep time and the magic of an 8-hour slow cook, this comforting pot roast recipe delivers bold German-inspired flavors with minimal effort. Whether you're looking for an easy slow cooker recipe, a savory pot roast with wine, or a classic crock pot dinner, this dish is sure to impress.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, sliced
- 3 cloves Garlic cloves, minced
- 3 large Carrots, cut into 2-inch pieces
- 2 stalks Celery, cut into 2-inch pieces
- 1 cup Beef broth
- 1 cup Dry red wine
- 2 tablespoons Dijon mustard
- 2 tablespoons Red wine vinegar
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme, optional
- 4 medium Russet potatoes, halved
Instructions
Season the beef chuck roast generously with salt and black pepper on all sides.
In a large skillet, heat vegetable oil over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. Remove from heat.
Layer the sliced onion, garlic, carrots, and celery at the bottom of the crock pot.
Place the seared roast on top of the vegetables.
In a medium bowl, whisk together beef broth, red wine, Dijon mustard, and red wine vinegar. Pour the mixture over the roast and vegetables in the crock pot.
Add bay leaves and thyme sprigs (if using). Arrange the halved potatoes around the roast.
Cover the crock pot with the lid and cook on LOW for 8 hours or until the beef is fork-tender.
Once cooked, remove the bay leaves and thyme sprigs. Optional: Skim any excess fat from the surface of the cooking liquid.
Serve the pot roast sliced, with the vegetables and potatoes on the side. Drizzle the sauce over the top for extra flavor. Enjoy!
Nutrition Facts
Calories |
4488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.9 g | 392% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7326 mg | 318% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 18.9 g | ||
| Protein | 264.1 g | 528% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 7532 mg | 160% | |
*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.
