Total Time
2hrs 8mins
Prep 8 mins
Cook 2 hrs

Old fashioned pot roast done German style. Serve the traditional way with potatoes and noodles or sauerkraut as the side dish.

Ingredients Nutrition

  • 1360.77-1587.57 g boneless pot roast, either rump, chuck, round
  • 35.43 g dry onion soup mix (or use an onion mushroom or mushroom variety to suit your taste)
  • 177.44 ml water
  • 354.88 ml beer
  • 4.92 ml brown sugar
  • 2.46 ml caraway seed


  1. In dutch overm brown roast over medium heat.
  2. Blend soup mix with water and beer.
  3. Mix in brown sugar and caraway seed.
  4. Simmer on stovetop, covered 2.5 hours or until tender.
  5. Thicken gravy if desired.


Most Helpful

One word... EXCELLANT. Thats it. I got the pot really hot, browned both sides with a bit of butter, salt, pepper, and cumin (used instead of caraway seed). Added the liquids and onion soup mix, simmered for 1 hour on each side before moving it to the slow cooker for about 4 hours. DELISH. Thanks, Ken in 06614 September 22, 2012

This pot roast was excellant. Moist and tender and extremely flavourful. We enjoyed it very much. I used a malt beverage as we don't drink beer. It worked great. Thanks so much for sharing Laurie I will most definitely be making this again and again.

Baby Kato July 12, 2006

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