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Oktoberfest Roast With Kraut And Tomato
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- #51296
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
2 tablespoons butter
2 tablespoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
5 pounds beef chuck roast
2 cans (14 ounce size) whole tomatoes, crushed
4 cloves garlic, minced
2 teaspoons seasoned salt
1/2 teaspoon ground thyme
1/2 teaspoon dried parsley
1/2 teaspoon ground marjoram
2 bay leaves crushed
3 cups packed sauerkraut, well drained
1/2 cup packed brown sugar
directions
Preheat oven to 350 degrees F.
In a large ovenproof roasting pan, heat butter and oil until hot.
Combine flour, salt and pepper on a sheet of waxed paper. Roll roast in flour mixture to cover. Brown roast in hot butter/oil on both sides.
In a small mixing bowl, combine tomatoes, garlic, seasoned salt, thyme, parsley, marjoram and bay leaves. Pour over the roast, cover, and bake for 1 hour.
Uncover the roast, then add sauerkraut and brown sugar. Cover and return to the oven and bake for an additional 1 1/2 to 2 hours or until meat is tender.
Serve meat with vegetables and juices.
added by
GreatLakesKraut
nutrition data
565 calories, 37 grams fat, 23 grams carbohydrates, 35 grams protein per serving.
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reviews & comments
June 28, 2012
My husband and I picked this recipe up at Octoberfest in Wisconsin 15 years ago. His dad was known for his roast and my husband was looking for one to call his own. He made it for Christmas that year along with a turkey when I refused to eat the roast because I am not a fan of red meat and can't stand kraut. The fragrant smell while cooking made me want to taste it. I ditched the turkey and this has been our Christmas tradition ever since. All who sit at our holiday table rave and ask for the recipe. It's a MUST try even if you don't like kraut!
September 15, 2009
GREAT recipe...and smells FANTASTIC while cooking.....I have made with smaller roasts......even someone who is not fond of kraut will find this recipe wonderful!