Bavarian Pot Roast With Sour Cream Horseradish Gravy
4 thick-sliced bacon strips
1 pound baby Yukon Gold potatoes
4 medium carrots, sliced
1 can (14 ounces) sauerkraut, rinsed and well drained
1 teaspoon smoked paprika
1 teaspoon ground allspice
1/2 teaspoon kosher salt
1/2 teaspoon pepper
*1 boneless beef chuck roast (3 pounds)
2 packages (14.4 ounces each) frozen pearl onions, thawed
4 garlic cloves, minced
1/2 cup stout beer or beef broth
1/3 cup Dusseldorf mustard
1/2 cup sour cream
1/2 cup minced fresh parsley
1 to 2 teaspoons hot or medium horseradish
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
Meanwhile, place potatoes, carrots, and sauerkraut 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 until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream and horseradish. Heat through. Serve with roast; sprinkle with parsley.
*Marinade For Roast
(I prefer to marinate my roast over night)
1/2 bottle German beer
1 tbsp Worcestershire sauce
1/3 cup soy sauce
1 tsp ground German mustard
1 tbsp avocado or grape seed oil
4 gloves chopped garlic
1 juice of squeezed lemon
Combine all ingredients in a bowl. Place roast into a gallon size zippered plastic storage bag. Pour marinade into the bag to cover the roast. Seal and refrigerate overnight, turning each time you open the frig door for something. Use the marinade sauce the next day by adding it to the roast and ingredients in the crock pot.