Slow Cooker German Pot Roast

This slow cooker German Pot Roast is too good to miss. The beef is tender, the gravy is amazing, and with veggies cooked right with the beef, it’s a whole meal in one slow cooker! Pickles are the secret ingredient and beer, and combined, they transform a humble chuck roast into a delish feast!

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I love my slow cooker, and I use it all the time for dishes like this German Pot Roast. Don’t confuse this dish with sauerbraten, which is another kind of slow-cooked roast. This one is slow-cooked in beer, and with potatoes, carrots, and red cabbage, it’s a whole meal in one Crock Pot.

This is also a cheap slow cooker meal. Affordable chuck roast is the star, and you can use a bone-in or boneless cut. A bone-in roast will take longer to cook. Like all slow-cooked pot roasts, cook until the meat starts to pull apart easily. It may take more or less time, depending on the temperature of the beef and the size and cooking temperature of your slow cooker.

I make pot roasts all the time, and this German Pot Roast is easily one of my favorites!

Ingredients

• Bacon – About 4 slices.
• Chuck roast – 3-4 pound roast, boneless. You’ll need extra cooking time if you have a bone-in roast.
• Salt and pepper – I use kosher salt, and freshly cracked black pepper.
• Onions – You’ll need about 1 cup of diced onions.
• Celery – Optional. 2-3 stalks, diced.
• Dill pickles – Go for extra garlicky, extra tangy pickles for the best flavor. Drain them and dice them.
• German beer – Any kind that’s not too strong. A pilsner is great in this pot roast.
• Grainy mustard – German mustard, if you have it! Any other whole-grain mustard will also work.
• Bay leaves – 2-3 dried bay leaves.
• Thyme – I use 3-4 sprigs of fresh thyme because I have it growing out the back door. Use ½ teaspoon dried thyme if that’s what you have.
• Garlic  – Fresh garlic is a must in this recipe.
• Baby potatoes – About ¾ pound. Scrubbed and trimmed and cut in half if they’re larger.
• Carrots – 3-4 carrots, peeled and cut into 1-inch hunks.
• Red cabbage – About ½ a head. Cored and sliced. 
• Sour cream – Whole-fat sour cream works best and is less likely to break when added to the hot gravy. See my notes for how to temper sour cream.
• All-purpose flour

How to Make German Pot Roast in a Slow Cooker

Scroll down for the full recipe card with exact measurements and printable instructions.

Cook the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels and set aside. Reserve the bacon fat in the skillet, as it will add extra flavor to the roast and vegetables.

Season the chuck roast generously with salt and pepper. Working in the hot bacon fat, sear the roast on all sides for 2 to 3 minutes per side until a rich brown crust forms. This extra step builds flavor and is worth the few extra minutes. Transfer the browned roast to your slow cooker.

Add the onions and optional celery to the same skillet and sauté for 3 to 4 minutes, stirring occasionally, until they begin to soften.

Pour in the beer to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Those caramelized bits contain a lot of flavor. Transfer the onions and liquid to the slow cooker.

Add the mustard, thyme, bay leaves, chopped dill pickle, and chopped bacon to the slow cooker. Cover and cook on high for about 2 hours.

After the initial cooking time, add the baby potatoes, carrots, pickles, reserved chopped bacon, and red cabbage. Nestle the vegetables into the cooking liquid as much as possible to help them cook evenly and absorb the flavorful broth.

Continue cooking for 2 to 3 more hours, or until the beef is fall-apart tender when tested with a fork.

Carefully transfer the roast to a cutting board and loosely tent it with foil to keep it warm. Remove the vegetables with a slotted spoon and place them in a serving bowl.

To make the gravy, whisk together 2 tablespoons all-purpose flour and 1/4 cup water or beef broth until smooth. Stir the mixture into the liquid remaining in the slow cooker and turn the heat to high. Allow the gravy to simmer until thickened, whisking occasionally to prevent lumps.

Before adding the sour cream, temper it to prevent curdling. Place the sour cream in a bowl and whisk in about 1/4 cup of the hot gravy. Once smooth, gradually whisk the tempered sour cream into the gravy.

Avoid boiling the gravy after adding the sour cream, as high heat can cause it to separate.

Taste and adjust the seasoning with salt and pepper as needed.

Slice or shred the beef, then serve alongside the vegetables with plenty of the warm gravy spooned over the top.

Serve and enjoy!

Chef Jenn’s Tips

• To speed up the cooking process, heat the beer in the microwave and make sure your roast is at room temperature before cooking. This could shave up to 30-40 minutes off the total cooking time.
• Red cabbage is traditional, but you could use green cabbage. Slice it thinly so it cooks evenly.
• A 3-4 pound chuck roast will serve about 6 people.
• Make the gravy in a skillet or saucepan – the slow cooker may take forever to come back up to a boil.

Make It A Meal

German Pot Roast is a complete meal in itself, but it pairs wonderfully with a crusty loaf of bread or a green salad for added freshness. If you’re feeling adventurous, try serving it with spaetzle or creamy mashed potatoes to soak up that delicious gravy.

Storage

Leftovers store beautifully in the refrigerator for up to 3 days. Reheat gently to maintain the texture of the meat. This dish also freezes well. Portion the roast and gravy into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently for a meal that tastes just as good as when it was freshly made.