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 Bacon; thick
      1 lb Baby Yukon Gold potatoes
      4 md Carrots; sliced
     14 oz Can sauerkraut; rinsed, well
           - drained
    3/4 c  Dill pickles; chopped
      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 Pearl onions (3 pkg);
           - 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  Fresh parsley; minced
 
  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.
  
  Recipe by Nancy Heishman, Las Vegas, Nevada
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM