Braised Beef with Sauerkraut and Sizzling Potatoes slow roasts chuck roast, kraut and potatoes, then finishes the potatoes in a pan.
Braised Beef with Sauerkraut and Sizzling Potatoes
By Sue Lau | Palatable Pastime
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Braised Beef with Sauerkraut and Sizzling Potatoes is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. And our first topic for 2023 is meat recipes.
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Happy New Year! I always serve sauerkraut around the new year. I thought I might try it with roast beef and potatoes. Sort of change things up slightly from the pork and kraut (or wurst and kraut) we usually have here.
It is a slow bake to be sure. But in this cold winter weather you will enjoy having your home filled with all the delicious aromas. And the kitchen will be comfortably warm with the oven going.
When everything comes out of the oven, I remove the potatoes to sizzle up with some butter and seasoning. This gives them a nicely browned exterior and a little crispness to the skin. We enjoyed the contrast in texture with the soft interior.
I hope you give this a try and enjoy! Wishing everyone all the best for 2023.
Sunday Funday
Meat Recipes
A Modern Hippie Pot Roast by Culinary Cam
Beef Tenderloin with Red Wine Dijon Cream Sauce by Karen’s Kitchen Stories
Braised Beef with Sauerkraut and Sizzling Potatoes by Palatable Pastime
Chicken Daube by A Day in the Life on the Farm Roman-Style Meatloaf by Amy’s Cooking Adventures
Spicy Pork Gravy – Kerala Style by Sneha’s Recipe
Braised Beef with Sauerkraut and Sizzling Potatoes
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Braised Beef with Sauerkraut and Sizzling Potatoes
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Braised Beef with Sauerkraut and Sizzling Potatoes
Equipment
- 1 Dutch oven
Ingredients
Braised Beef with Sauerkraut:
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 2 large onions sliced
- 1 tablespoon chopped garlic
- 1 teaspoon dried marjoram
- 1 teaspoon rosemary
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 32 ounce jar sauerkraut with brine
- 2 tablespoons grated horseradish
- 2 tablespoons brown sugar
Sizzling Potatoes:
- 1-1/2 pounds whole white potatoes
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 325F.
- Season roast with salt and pepper then brown on both sides in the oil.
- Place roast in a Dutch oven or other suitable baking vessel.
- Add the onions, garlic, and herbs to the skillet and brown the onions lightly.
- Cover the roast with the onion mixture.
- Do not drain the kraut. Stir it up with the horseradish and sugar and place on top in the pan with the beef.
- Cover the pan with the lid or foil what have you, Bake covered for three hours.
- Uncover pan and add the whole white potatoes. Recover pan.
- Bake and additional hour or until potatoes are tender.
- Remove potatoes with a slotted spoon and add to a skillet with the butter, garlic powder, dill weed, salt and pepper.
- Cook potatoes in the skillet until lightly browned and sizzling.
Notes
Nutrition
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