Best 4 German Pot Roast Eye Of Round Recipes

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**Explore the Delights of German Pot Roast: A Culinary Journey through Three Flavorful Recipes**

Indulge in the hearty and comforting flavors of German pot roast, a classic dish that embodies the essence of German cuisine. Embark on a culinary adventure with three distinct recipes that showcase the versatility and richness of this traditional dish. Experience the tender and succulent eye of round roast, slow-cooked to perfection in a savory broth infused with aromatic spices and vegetables. Discover the secrets of creating a flavorful gravy that elevates the roast to new heights. Explore variations that incorporate the tangy notes of sauerkraut, the richness of mushrooms, and the smoky depth of bacon. Each recipe offers a unique taste experience, ensuring that every bite is a journey through the culinary heritage of Germany. Prepare to savor the timeless flavors of German pot roast, a dish that promises to warm your heart and delight your taste buds.

Here are our top 4 tried and tested recipes!

GRAMPA'S GERMAN-STYLE POT ROAST



Grampa's German-Style Pot Roast image

Grampa was of German heritage and loved the Old-World recipes given to him by his mother. I made a few changes so I could prepare this dish in the slow cooker and give it a slightly updated flavor. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 16

4 thick-sliced bacon strips
1 pound baby Yukon Gold potatoes
4 medium carrots, sliced
1 can (14 ounces) sauerkraut, rinsed and well drained
3/4 cup chopped dill pickles
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

Steps:

  • 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 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; heat through. Serve with roast; sprinkle with parsley.

Nutrition Facts : Calories 552 calories, Fat 31g fat (12g saturated fat), Cholesterol 127mg cholesterol, Sodium 926mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 39g protein.

GERMAN POT ROAST (EYE OF ROUND)



German Pot Roast (Eye of Round) image

A native of Germany, Chef Tell always adds an innovative flair to even basic dishes such as pot roast.

Provided by Olha7397

Categories     Roast Beef

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 (4 -5 lb) beef eye round
2 tablespoons tomato paste
2 garlic cloves, finely chopped
4 cups beef stock or 4 cups broth
2 cups red wine
2 bay leaves
7 tablespoons lightly-salted butter, divided
6 medium carrots, diced
6 medium celery ribs, diced
2 medium onions, diced
6 tablespoons all-purpose flour
salt and pepper

Steps:

  • In a Dutch oven or a large, heavy saucepot, heat the oil over medium high heat. Add the meat and brown on all sides. Add the tomato paste and garlic and cook until the garlic is lightly browned. Add the beef stock, wine, and bay leaves. Over high heat, bring the mixture to a boil. Reduce the heat to low, cover the pan tightly, and simmer (DO NOT BOIL) for about 2 hours.
  • While the meat is cooking, in a large skillet, heat 1 Tablespoon of the butter over medium high heat. Add the carrots, celery, and onions and cook for 5 to 10 minutes, or until softened slightly. Add the vegetable mixture to the Dutch oven after the meat has cooked for 2 hours. Cover and continue cooking 30 to 60 minutes longer, or until the meat is tender.
  • Transfer the meat and vegetables to a serving platter. Pour the cooking liquid into a large bowl and reserve. Discard the bay leaves.
  • In the Dutch oven over medium heat, melt the remaining 6 Tablespoons of butter. Whisk or stir in the flour until smooth and bubbly. Continue cooking, stirring constantly, for 2 to 3 minutes. Gradually whisk in the reserved beef stock, blending completely after each addition. Cook, stirring constantly, until the mixture boils and thickens. Season the sauce with salt and pepper.
  • Slice the roast and serve with the vegetables and the sauce. Makes 8 to 10 servings.

Nutrition Facts : Calories 547.5, Fat 25.1, SaturatedFat 10.9, Cholesterol 149.2, Sodium 673.7, Carbohydrate 14.9, Fiber 2.5, Sugar 4.7, Protein 52.5

SLOW-COOKED ROUND STEAK



Slow-Cooked Round Steak image

Quick-and-easy slow cooker recipes like this are a real plus, especially around the holidays. Serve these saucy steaks over mashed potatoes, rice or noodles. -Dona McPherson, Spring, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 9

1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds boneless beef round steak, cut into serving-size pieces
6 teaspoons canola oil, divided
1 medium onion, thinly sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown meat on both sides in 4 teaspoons oil. Place in a 5-qt. slow cooker., In the same skillet, saute onion in remaining oil until lightly browned; place over beef. Combine the soup, oregano and thyme; pour over onion. Cover and cook on low for 7-8 hours or until meat is tender.

Nutrition Facts :

TENDER EYE OF ROUND ROAST



Tender Eye of Round Roast image

Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h30m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon dried thyme
4 cloves garlic, minced
1 (3 pound) beef eye of round roast
½ cup dry red wine (merlot or cabernet sauvignon)
½ cup beef broth
2 tablespoons cold butter, cubed
Reynolds Wrap® Aluminum Foil

Steps:

  • Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
  • On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
  • Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
  • When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
  • Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g

Tips:

  • Selecting the Right Cut of Meat: For a tender and flavorful pot roast, choose an eye of round roast with good marbling. This cut is lean but still has enough fat to keep it moist during cooking.
  • Browning the Meat: Browning the meat before braising adds depth of flavor and color to the final dish. Be sure to sear the meat on all sides over high heat to create a nice crust.
  • Using a Dutch Oven: A Dutch oven is the ideal pot for cooking pot roast. Its heavy construction helps to distribute heat evenly and its tight-fitting lid helps to keep the moisture in.
  • Adding Vegetables: Vegetables such as carrots, celery, and onions add flavor and nutrition to the pot roast. You can also add other vegetables such as potatoes, parsnips, or turnips.
  • Using Red Wine: Red wine adds a rich, savory flavor to the pot roast. If you don't have red wine on hand, you can substitute beef broth or water.
  • Cooking Time: The cooking time for a pot roast will vary depending on the size of the roast and the desired level of doneness. A 3-pound roast will typically take about 2-3 hours to cook on low.

Conclusion:

German pot roast eye of round is a classic comfort food dish that is easy to make and always a crowd-pleaser. With its tender meat, flavorful gravy, and hearty vegetables, it's a perfect meal for a cold winter day. So next time you're looking for a simple yet delicious dish to serve your family or friends, give this German pot roast a try. You won't be disappointed!

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