Amish-Style Crockpot Pot Roast with Sauerkraut Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the beef chuck roast in a hot skillet with a little oil before placing it in the slow cooker. This caramelizes the exterior of the meat and adds a rich, browned layer of flavor to the final dish. While this adds a few minutes to your preparation time, many cooks find it worthwhile for the enhanced color and complexity it provides to the sauce.

If you prefer a thicker sauce, you can remove the beef and sauerkraut once finished and whisk a small amount of cornstarch or flour into the juices remaining in the slow cooker.

Turn the setting to high and let it bubble for a few minutes until the sauce reaches your desired consistency. This creates a more gravylike texture that clings beautifully to the shredded beef when served over mashed potatoes or crusty bread.

Variations

• Apple and Kraut Roast: Add one sliced tart apple, such as a Granny Smith, to the slow cooker along with the sauerkraut. The apple adds a natural sweetness that pairs wonderfully with the tangy kraut and savory beef.
• Spicy Kraut Roast: Incorporate a teaspoon of crushed red pepper flakes or a tablespoon of your favorite hot sauce into the broth. This adds a subtle, warming heat that complements the richness of the roast.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 3 days in an airtight container.

Freezer

Freeze the cooked beef and sauerkraut in a freezer-safe bag or container for up to 2 months.

Reheat

Reheat gently in a saucepan over medium-low heat or in the microwave, adding a splash of water or broth if needed to keep the meat moist.

Store any leftovers in an airtight container to maintain moisture. The beef and sauerkraut can be kept in the refrigerator for up to 3 days. When storing, ensure the meat is well-submerged in its juices to prevent it from drying out.

This dish often tastes even better the next day, as the flavors continue to develop while stored in the cold environment of the refrigerator, making it an excellent candidate for meal prep.

You can prepare the ingredients and assemble them in the slow cooker insert the night before, then keep the insert in the refrigerator. In the morning, simply place the cold insert into the slow cooker base and start the cooking cycle.

However, ensure the insert has come to room temperature for about 20 minutes before starting, and never leave the meat out on the counter for more than 30 minutes before placing it in the fridge or starting the cook.

Serving ideas

Serve this pot roast hot, ideally with a side of creamy mashed potatoes, buttered egg noodles, or a slice of dense, crusty rye bread. The starch helps to soak up the flavorful juices and balances the acidity of the sauerkraut perfectly.

A dollop of sour cream on the side can add a cooling, rich contrast that complements the tangy notes of the sauerkraut, making for a well-rounded and satisfying dining experience.

For a more casual presentation, you can shred the beef directly into the pot and stir it with the sauerkraut, then serve it as a hearty stew in deep bowls. This is an excellent way to ensure every bite contains a mixture of the tender beef, sweet onions, and tangy kraut. Garnish with a small amount of fresh parsley if you want a pop of color, though the dish is naturally rustic and beautiful on its own.

Frequently asked questions

Recipe card

Amish-Style Crockpot Pot Roast with Sauerkraut

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 3 lb beef chuck roast
• 2 cups pale gold sauerkraut, drained
• 1 large yellow onion, thinly sliced
• 2 tbsp brown sugar
• 1 tsp caraway seeds
• 1 cup beef broth

Instructions

1. Place the beef chuck roast into the center of the slow cooker insert. Distribute the sliced onion evenly over the top of the meat.
2. Heap the sauerkraut over the onions and beef. Sprinkle the brown sugar and caraway seeds over the sauerkraut, then pour the beef broth around the sides of the roast.
3. Cover the slow cooker and cook on low for 8 hours or until the beef reaches an internal temperature of 145°F (63°C). Let the roast rest for at least 10 minutes before shredding or slicing.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

8 g

Fat

28 g

Fiber

2 g

Sugar

5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.