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Slow cooker beef and sauerkraut is a warm, easy dinner that’s perfect for busy weekdays when you don’t have much time to cook. This meal comes from Central and Eastern European home cooking, where beef, cabbage, and tangy fermented foods are often mixed together. This recipe keeps things super simple with only five ingredients. The chuck roast turns soft and tender while the sauerkraut, onion, and seasonings cook together into a rich, comforting meal.
This dish tastes great with creamy mashed potatoes, boiled baby potatoes, or egg noodles, since they soak up all the tasty juices. If you’d like something lighter, try it with steamed green beans or roasted carrots instead. A slice of rye bread on the side also goes really well with the tangy, hearty flavors of this meal.
Servings: 6
Ingredients
- 3 to 3½ pounds chuck roast
- 24 ounces canned sauerkraut, drained a little bit
- 1 medium yellow onion, sliced thin
- 1 tablespoon brown sugar
- 1 teaspoon caraway seeds
Slow Cooker Beef and Sauerkraut: Directions
- Add the beef. Set the chuck roast right in the bottom of your slow cooker. Try to place it in the center so it cooks evenly on all sides.
- Add the onion and seasonings. Spread the thin onion slices across the top of the roast. Then sprinkle the brown sugar evenly over the onions, followed by the caraway seeds, so the flavors spread out over the whole piece of meat.
- Top with sauerkraut. Spoon the drained sauerkraut over everything in the slow cooker, spreading it out so it covers as much of the meat as possible. This helps the tangy flavor soak into the beef as it cooks.
- Cook low and slow. Put the lid on the slow cooker. Cook it on low flame about 8 to 9 hrs, or on HIGH heat for 5 to 6 hrs. The beef is ready when it feels very soft and pulls apart easily with a fork.
- Shred and serve. Use two forks to shred the beef, or slice it into thick pieces. Spoon some of the sauerkraut and the juices from the pot over the top. Serve the meal warm, right away, for the best flavor and texture.
