Slow Cooker German-Style Pot Roast
Ingredients
- 1½ teaspoons kosher salt
- 1 teaspoon dried onion granules
- ¼ teaspoon grated nutmeg
- 1 teaspoon ground black pepper
- 1 (2½-pound) boneless beef chuck roast
- 2 tablespoons safflower oil
- 2 yellow onions, thinly sliced lengthwise
- 120 ml low-sodium beef broth
- 240 ml apple cider
- ¼ small head red cabbage, thick core removed and discarded, leaves finely sliced (about 3 cups)
- 4 medium carrots, cut into 1-inch pieces
- 4 medium red potatoes, cut into 1-inch chunks
- 60 ml chopped fresh dill or flat-leaf parsley, for serving
- ¼ teaspoon flaky sea salt (like Maldon), for serving
Instructions
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In a small bowl, stir together salt, dried onion, pepper and nutmeg.
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Pat roast dry and rub with seasoning mixture.
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Heat oil in a large skillet over medium-high heat. Add roast and brown on all sides, about 10 minutes total.
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Transfer to a 6-quart slow cooker and surround with carrots, potatoes and cabbage.
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Add onions and broth to skillet and cook over medium heat, stirring frequently until browned, about 12–14 minutes. Stir in cider. Pour onions and liquid over roast.
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Cover and cook until beef is fork-tender, 8 to 9 hours on low or 4 to 4½ hours on high.
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Slice or shred roast and serve with vegetables and pan juices. Top with Maldon and dill before serving.
Notes
Nutrition
Per serving: 320 calories (80 from fat), 9g total fat, 2.5g saturated fat, 105mg cholesterol, 550mg sodium, 20g carbohydrates (3g dietary fibre, 9g sugar), 38g protein.
Imported from Mela.
