Black Forest Beef Platter Recipe
Ingredients
| 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 | |
| Paprika | 1 Tablespoon | |
| Pepper | 1⁄4 Teaspoon | |
| Sauerkraut | 11 Ounce, drained (Around 1 Pound) | |
| Packed brown sugar | 3 1⁄4 Cup (52 tbs) | |
| Dairy sour cream | 8 Ounce |
Nutrition Facts
Serving size
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
Directions
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 (190° to 200°) for 10 hours, or on high (290° to 300°) 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.
Chef
