Ingredients
4 thick-sliced bacon strips1 pound baby Yukon Gold potatoes4 medium carrots, sliced1 can (14 ounces) sauerkraut, rinsed and well drained3/4 cup chopped dill pickles1 teaspoon smoked paprika1 teaspoon ground allspice1/2 teaspoon kosher salt1/2 teaspoon pepper1 boneless beef chuck roast (3 pounds) 2 packages (14.4 ounces each) frozen pearl onions, thawed4 garlic cloves, minced1/2 cup stout beer or beef broth1/3 cup Dusseldorf mustard1/2 cup sour cream1/2 cup minced fresh parsley
Preparation
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. Crumble bacon; add to slow cooker.
Cook, covered, on low 6-8 hours, until meat and vegetables are tender. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim off fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.
