October means pumpkins, cooler weather, Autumn leaves, and of course it is Oktoberfest time all around the world. If there is anything I like more than an excuse to eat delicious food it might be a chance to wear those cute Dirndl dresses with Lederhosen. Just kidding, I would much rather be cooking up a harvest inspired feast than dancing the polka as most of you already know!

Dirndl and lederhosen

Dirndl and lederhosen

Oktoberfest is typically a 16 day extravaganza that is held every year in Bavaria from late September into October attracting more than six million people annually. I know, I’m a wee bit late posting this (it’s been an uber busy few weeks) because it began on September 19th with the closing ceremony on October 5th in Munich this year, but here in the United States the festivities will continue throughout October 26th! Any excuse to guzzle hand crafted beers…

Hand crafted beers

Hand crafted beers

… and stuff our faces full of the foods that make our own Oktoberfest just as much fun as the big one! I have been known to whip up my own versions of the traditional fare including Hendl (roast chicken) and Schweinebraten (roast pork), but don’t forget we must include the potato dumplings, sauerkraut, sausages and red cabbage.

Sausages with sauerkraut

Sausages with sauerkraut and hand crafted beers

You have to keep up your strength during Oktoberfest to play all those great competitive games like they play in Germany every year and dance the time away to the traditional music that is played throughout every festival. Today’s fests usually include carnival style rides, vendors with plenty of craft items that invoke images of the Alps and cozy gingerbread cottages.

Ready for a polka anyone?

Anyone ready for a polka?

A tradition that began in 1810, Oktoberfest might have started out as a German holiday celebration but now the whole world makes it a party of their own to usher in harvest time and the holiday season in style. Everyone loves a party and Oktoberfest is one of the biggest parties of the year. So come join me this month and lets test our creativity as we explore the food traditions of Bavaria and maybe put our own spin on a few of them – like this German-Style Pot Roast recipe below.  Auf Wiedersehen for now!

German-Style Pot Roast

German-Style Pot Roast

This not an original recipe, it came with my slow cooker, and has been a favorite of my clients and mine ever since. It doesn’t get much easier than this!

Servings: 4
Prep Time: 10 minutes
Cook Time: 5 hours

Ingredients

German-Style Pot Roast

  • 1/3 cup cider vinegar
  • 2 tablespoons ketchup
  • 1/4 cup onion chopped
  • 1/2 teaspoon garlic chopped
  • 14.5 ounces beef broth
  • 8 ginger snap cookies
  • 1 envelope brown gravy mix
  • 2 pounds bottom round roast

Directions

German-Style Pot Roast

  1. Combine all ingredients, except the meat, in the crock. Stir well. Add the meat and stir well to coat. Cover and cook on low for 10 hours, or on high for 5 hours.

Serving Suggestions

Steam the Asparagus, and cook noodles according to package instructions. Add a tablespoon of butter to the hot noodles, season to taste and toss until the butter has melted. Adding butter to the asparagus is optional, but do season to taste.

Heat To Eat

Vent lid of container and heat in microwave on 50% power for 3-5 minutes, stirring midway to distribute heat evenly; or heat in a large saucepan over medium heat until heated through, about 12-15 minutes.

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  • October 16, 2014
    8:38 am

    This was the first recipe I made from the PCA! I love it and the addition of the ginger snap cookies is amazing. They do add a lot of flavour and the leftover cookies are wonderful with tea in the afternoon. Yes, I do buy the bigger bag of ginger snaps just so I have the leftovers. :) I’d forgotten about this recipe and I need to get the fixings so I can put it in the slow cooker before I go to bed and portion it up first thing in the morning. The aroma coming from the kitchen when I wake up is amazing! This is a recipe perfect for this time of year!!!

  • October 16, 2014
    8:47 am

    One of my favorites too Ruthee!