Slow-Cooker Bavarian-Style Beef and Sauerkraut

Prep 15 min
Total 8 hr 45 min
Servings 10

Treat yourself to a taste of Bavaria with this slow-cooker beef roast, which calls for just 15 minutes prep time. Sauerkraut, caraway seed and stone-ground mustard play into the tasty theme.

By Betty Crocker Kitchens

Updated March 17, 2015

Make with

Gold Medal Flour

Ingredients

1

tablespoon vegetable oil
3-pound beef boneless tip roast, trimmed of fat
2

teaspoons caraway seed
1/2

teaspoon salt
1

bag (16 ounces) frozen small whole onions
1

can (16 ounces) Bavarian-style sauerkraut, undrained
1/2

cup dark beer or Progresso™ beef flavored broth
1/4

cup Gold Medal™ all-purpose flour
1

tablespoon stone-ground mustard

Steps

1

Heat oil in 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes or until brown on all sides. Sprinkle with caraway seed and salt.
2

Place beef in 5- to 6-quart slow cooker. Place onions, sauerkraut and 1/4 cup of the beer around beef.
3

Cover and cook on Low heat setting 6 to 8 hours.
4

Remove beef from cooker; cover to keep warm. Mix flour, remaining 1/4 cup beer and the mustard in small bowl; gradually stir into juices in cooker. Increase heat setting to High. Cover and cook 15 to 30 minutes or until slightly thickened. Serve beef with juices.

Prefer tangy sauerkraut? Use the regular flavor instead of the sweeter Bavarian-style.
Create a full German menu with this roast, spaetzle (the traditional German dumpling) or buttered egg noodles, a spinach salad with bacon dressing and crusty rolls.
Serve the sliced beef on pumpernickel bread spread with hearty German mustard and topped with the sauerkraut mixture.