Black Forest Beef Platter
|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|
|Buttered noodles||1 Cup (16 tbs) (to serve if desired) (Optional)|
1 Trim excess fat from roast; brown in its remaining fat in a large skillet or an electric slow cooker with a browning unit; remove and reserve.
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.