Food & Recipes

Search by Main Ingredient:

• Beef
• Chicken/Poultry
• Egg
• Fruit
• Pasta
• Pork
• Rice & Grains
• Seafood
• Vegetables

or Search by Type:

• Appetizers & Dips
• Beverages
• Breads
• Breakfast and Brunch
• Casseroles
• Cookies, Bars & Candies
• Crowd Pleasers
• Desserts
• Marinades
• Muffins & Sweet Breads
• Salads
• Salad Dressings
• Sauces
• Slow Cooker/Crockpot
• Soups, Stew & Chili

Sauerbraten  Pot Roast

A friend of mine, Lisa, introduced me to the Knorr's Sauerbraten Pot Roast mix about 15 years ago.  I make it a couple times a year now in the slow cooker.  Someday I hope to attempt a homemade version of  it.

Ingredients:

• 3 - 4 lb beef pot roast, trimmed of fat
• 1 pkg Knorr's Sauerbraten Pot Roast
• 2 1/2 cups water
• 4 whole carrots, peeled and cut in large chunks
• 1 large onion, quartered
• 6 - 8 small-medium sized red potatoes
• 1 tbs olive oil

Directions:

1. In a Dutch oven or heavy oven safe pot with lid, heat olive oil on medium high heat.
2. Pat dry roast and sear in the olive oil until all sides are browned.
3. Add all of the vegetables to the pot.
4. In a small bowl, whisk the Sauerbraten Pot Roast mix and water together. Pour over the meat and vegetables.
5. Bring to a simmer, cover and simmer on low for 2 1/2 hours or longer until fork tender.

Slow Cooker Method:

1. In a large skillet, heat olive oil on medium high heat.
2. Pat dry roast and sear (brown) in the olive oil until all sides are browned.
3. Place roast in slow cooker.
4. Add all of the vegetables to the slow cooker around the meat.
5. In a small bowl, whisk the Sauerbraten Pot Roast mix and water together. Pour over the meat and vegetables.
6. Cook 8-10 hours on low until fork tender.

Comments:

- The Knorr's Sauerbraten Pot Roast  mix can usually be found where the dried packaged soups are, such as the Knorr's Vegetable Soup mix.

- For leftovers, add sour cream to the sauce and serve over croissants if desired. It is decadent but delicious!

Tips:

- Make this on Sunday and reheat for a weekday meal.

- When using my slow cooker, I typically will sear (brown) the meat before placing it in the slow cooker. However, it is not necessary if you want to save on time.

>>><<<