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Black Forest Beef Platter Recipe
|Boneless chuck roast||4 Pound|
|Water||1 Cup (16 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Onion soup mix||3 Ounce|
|Caraway seeds||1 Tablespoon, crushed|
|Sauerkraut||11 Ounce, drained (Around 1 Pound)|
|Packed brown sugar||3 1⁄4 Cup (52 tbs)|
|Dairy sour cream||8 Ounce|
Calories 906 Calories from Fat 216
% Daily Value*
Total Fat 24 g37.2%
Saturated Fat 3.3 g16.7%
Trans Fat 0 g
Cholesterol 14.7 mg4.9%
Sodium 1195.9 mg49.8%
Total Carbohydrates 108 g36%
Dietary Fiber 3.3 g13.3%
Sugars 91.6 g
Protein 65 g129.1%
Vitamin A 23.9% Vitamin C 14.1%
Calcium 15.1% Iron 12.2%
*Based on a 2000 Calorie diet
2 Stir in water, chili sauce, onion soup mix, caraway seeds, paprika and pepper; bring to boiling.
3 Place meat with sauce in slow cooker; mix sauerkraut and brown sugar in a medium-size bowl; stir into liquid around meat; cover.
4 Cook on low (190Â° to 200Â°) for 10 hours, or on high (290Â° to 300Â°) for 5 hours, or until meat is very tender.
Remove to a carving board; keep hot while finishing sauce for the sauerkraut.
5 Stir about 1/2 cup of the hot sauerkraut mixture into sour cream in a medium-size bowl; then stir back into remaining sauerkraut mixture in slow cooker.
Heat just until hot, about 5 minutes.
6 Spoon sauerkraut into a deep serving platter.
Carve meat into 1/4-inch thick slices; place on top of sauerkraut.
Serve with buttered noodles, if you wish.