German food hasn’t always enjoyed the popularity of other ethnic foods such as Mexican, Asian, and Italian. But that doesn’t mean it isn’t good. In fact, it may not be as popular because many of us don’t know how to cook it. When I ran across a recipe for a German pot roast, I decided to try it in my Instant Pot using the method I always use for regular pot roast, with the addition of the German ingredients. Instant Pot German Pot Roast was a hit with my family, and the German flavors are delicious. Even Mr. Picky, of the Official Hancock Tasters had more than one serving.

Because I have a small family, I have been working on main dishes and finding ways to serve the leftovers so that my husband (who refuses to eat leftovers) won’t recognize them. I used some of the leftover roast for Sloppy Günters (German Sloppy Joes) on Authentic German Pretzel Rolls homemade pretzel rolls with the dough made in my automatic bread machine, or even easier, Split Second Pretzel Rolls made with refrigerator dough, and then I made homemade Spaetzle and served them with German red cabbage and the leftover beef and gravy. Both were yummy.

8 Servings

6 slices thick bacon, preferably peppered, chopped

3 pounds chuck roast

3 cloves garlic, finely minced
1 large onion, chopped
1 14 oz. can sauerkraut, rinsed and drained well
3/4 cup chopped dill pickles
1/3 cup German mustard
1 teaspoon ground allspice
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon granular beef bouillon

1 12 oz. bottle stout, or German beer
2 cups water

1 pound potatoes, peeled and halved lengthwise
4 to 5 carrots, peeled and cut in half crosswise

1/2 cup sour cream
fresh parsley, for garnish

1. Cook the bacon in the Instant Pot on the sauté setting, stirring often, until very crisp. Remove the bacon to paper towels to drain.
2. Brown the chuck roast on both sides in the bacon fat.
3. Add the drained bacon, garlic, onion, sauerkraut, dill pickles, mustard, allspice, paprika, salt, black pepper, and granular beef bouillon.
4. Pour the stout over the roast and bring to a boil; let boil until reduced by half.
5. Add the water and turn the pot off. Cover the pot, set the valve to sealing, and set to manual for 90 minutes.
6. When the cycle has finished, release the pressure and add the potatoes and carrots. Cover the pot, set the valve to sealing, and set to manual for 12 minutes.
7. When the cycle has finished, release the pressure. Stir in the sour cream and sprinkle with parsley.

Amount Per Serving
Calories 452 Calories from Fat 153
Percent Total Calories From: Fat 34% Protein 40% Carb. 24%

Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 6 g
Cholesterol 131 mg
Sodium 987 mg
Total Carbohydrate 27 g
Dietary Fiber 2 g
Sugars 0 g
Protein 45 g

Vitamin A 209% Vitamin C 41% Calcium 0% Iron 37%