Slow Cooker Bavarian Pot Roast Recipe - Kudos Kitchen by Renee (2024)

If you're looking for a meaty comfort meal that's second to none, check out this recipe for Slow Cooker Bavarian Pot Roast. You'll be glad you did!

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I love that slow cookers and crockpots have made a resurgence over the past several years. When they first became popular (back in the late '70s and into '80s), I remember receiving a crockpot as a bridal shower gift but I never used it. It seemed like an extravagance to me at the time and I really felt like I wanted to do more "hands-on" cooking, not just the set-it-and-forget-it type.

Fast forward to today (30 years later). With everyone's lives so very busy, set-it-and-forget-it type meals are what everyone is looking for these days (me included) and the slow cooker has become one of my favorite kitchen appliances. I love knowing that if I take just a minimum of time in the morning to brown some meat and prep some veggies, the entire rest of the day the aromas in the house will be tantalizing and that basically come dinnertime, no significant effort is required, short of setting the table and calling the family for dinner.

What I love most about this Slow Cooker Bavarian Pot Roast (other than the tenderness of the meat) is the tang of German-style grainy mustard combined with sweet pickles (along with their juice) and the unmistakable zip of dill weed. The aroma will knock your socks off and have you counting the minutes until dinnertime. I served mine over buttered egg noodles but this would be equally good over mashed potatoes, baked potatoes, spaetzle, or even rice.

Here's a little synopsis of how this recipe came together, start to finish.

I used Reynolds Slow cooker liners. They worked great and the clean-up was virtually nothing,

Brown the beef in the oil in a large Dutch oven. The more color you can get here, the better your dish will taste. Don't rush this step (like I did). Take the time to develop the color of the meat.

Add the beef stock, mustard, dill weed, bay leaves, and pickle juice into the same pot the roast was browned in, and make sure to scrape up the browned bits from the bottom of the pan.

Add the cut-up veggies into the slow cooker along with the meat.

Pour the beef stock mixture over the meat and veggies in the cooker.

Allow the beef and veggies to cook for 6-7 hours in the cooker on high until the meat is outrageously tender.

Serve this delicious Slow Cooker Bavarian Beef Pot Roast over buttered egg noodles (or an accompaniment of your choice) and enjoy!

SLOW COOKER BAVARIAN POT ROAST {PRINT THIS RECIPE}
Serves: 4-6 Prep Time: 15 minutes Cook Time: 6-7 hours
4-5 pound boneless beef chuck roast, seasoned with salt and pepper
2 tablespoons canola oil
5-6 large carrots, peeled and sliced
1 large red onion, sliced
2 ribs celery, sliced
5 sweet pickles, chopped
1½ cup beef stock
½ cup sweet pickle juice
½ cup German-style coarse mustard
2 teaspoons dill weed
1 teaspoon ground cloves
2 dried bay leaves

-In a large Dutch oven, brown the seasoned roast on both sides in the canola oil, over medium/high heat.
-Place a slow cooker liner in the cooker itself (optional but it makes clean-up a breeze).
-Place the browned roast into the slow cooker. Add in the carrots, red onion, celery, and pickles.
-In the same Dutch oven, bring the beef stock, pickle juice, mustard, dill weed and bay leaves to a simmer, making sure to scrape up the browned bits from the bottom of the pan.
-Pour the beef stock mixture over the roast.
-Set the cooker to high and cook, covered, for a minimum of 6-7 hours (longer is fine, if necessary).
-To serve, place the meat and veggies over buttered egg noodles, (or an accompaniment of your choice) and ladle with the juice.

Until we eat again, I hope you have a delicious day!