SLOW COOKER GERMAN-STYLE PORK ROAST
Make and share this Slow Cooker German-Style Pork Roast recipe from Food.com.
Provided by Spencer 2
Categories One Dish Meal
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the potatoes, garlic, salt and pepper in a slow cooker. Stir to coat.
- Season the pork roast with salt and pepper. Lay atop the potatoes.
- Pour the sauerkraut (including liquid) over the roast, sprinkle with caraway seeds.
- Cook in slow cooker on Low 8-10 hours.
BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)
Roast pork is totally simple to make, and because my nieces keep asking for the recipe, I've published it here now.
Provided by International Recipes
Categories Trusted Brands: Recipes and Tips
Time 3h20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
- Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
- Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
- Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
- Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
- Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 9.6 g, Cholesterol 92.9 mg, Fat 21.1 g, Fiber 1.8 g, Protein 28.3 g, SaturatedFat 8.2 g, Sodium 531.6 mg, Sugar 2.6 g
SCHWEINEBRATEN - GERMAN STYLE ROAST PORK
This is my own version of several Internet recipes I looked at. I borrowed a little of this, a little of that and came up with . . . good old-fashioned pork roast, German style. You know it's gotta be yummy!
Provided by Ellen Bales
Categories Roasts
Time 9h15m
Number Of Ingredients 15
Steps:
- 1. Rub the entire roast all over with the oil and sprinkle with caraway, salt and pepper, and other spices. Let stand for one hour and then place into the slow cooker
- 2. Wash the cabbage and cut into wedges. Add to slow cooker on top of roast. Add carrots, onions, and liquids to the slow cooker and turn on Low Heat. Cover and cook 5 - 6 hours.
- 3. Add fingerling potatoes to the slow cooker. Cover and continue cooking about 4 more hours.
- 4. Slice the roast thinly and serve with the broth and vegetables on the side.
GRAMPA'S GERMAN-STYLE POT ROAST
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
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.
SLOW COOKER PORK ROAST
You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.
Provided by Food Network Kitchen
Categories main-dish
Time 9h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
- Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
- Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
- Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
- Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
- Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
- While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
- Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.
LOW CARB GERMAN-STYLE PORK ROAST
This one is an A+ for sure! You'll never believe you're eating low carb! Taken from better homes and gardens low carb phase 1 cookbook. cook time depends on which setting you use on your slow cooker. I am using the longest time on low, so those who work can do it early and cook it all day, and come home to the wonderful smells of supper! Its 7 hours on low, or 3 1/2 hours on high.
Provided by half yank
Categories Pork
Time 7h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine caraway seeds, marjoram, salt and pepper. sprinkle mixture over all sides of meat. Rub this into the roast with your fingers.
- In a large skillet brown meat on all sides in hot oil.
- Drain off fat. Place meat in slow cooker.
- Add water to skillet; bring to boiling, stirring to loosen browned bits from bottom of skillet. Pour skillet juices and vinegar into cooker.
- Cover and cook on low setting for 7 hours or high heat for 3/1/2 to 4 1/2 hours. Remove meat from cooker, and keep warm.
- For gravy, skim fat from juices; measure 1/1/4 cups juices (add water if necessary to make 1 1/4 cups). Pour juices into a small saucepan; bring to boiling.
- In a medium bowl combine sour cream and arrowroot. Stir hot juices into sour cream mixture; return to saucepan. Cook and stir over medium heat until mixture is thickened. (Do not boil). Slice meat and serve with gravy.
Nutrition Facts : Calories 511.6, Fat 42.1, SaturatedFat 15.6, Cholesterol 136.4, Sodium 431.1, Carbohydrate 2.6, Fiber 0.5, Sugar 1.1, Protein 29.2
OKTOBERFEST PORK ROAST
This recipe was adapted from one my mom used to make when I was growing up. It has all of our favorite "fall" flavors, such as apples, pork roast, sauerkraut and potatoes. I often coat the slow cooker insert with cooking spray to prevent the potatoes and meat from sticking.-Tonya Swain, Seville, Ohio
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a greased 6-qt. slow cooker. Top with sauerkraut, apples and kielbasa. Sprinkle with brown sugar, caraway seeds, 1/2 teaspoon salt and 1/2 teaspoon pepper., Cut roast in half; sprinkle with remaining salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to slow cooker., Cover and cook on low until meat and vegetables are tender, 8-10 hours. Skim fat and thicken cooking liquid if desired.
Nutrition Facts : Calories 562 calories, Fat 29g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 1290mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 4g fiber), Protein 43g protein.
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