Pumpernickel Roast

Southern Living
6 servings


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1 (10-ounce) package frozen pearl onions
1 (4-pound) sirloin tip roast
1 (12-ounce) bottle dark beer
1/4 cup stone-ground mustard
1 tablespoon caraway seeds
1 1/2 teaspoons salt
1 teaspoon pepper
1/3 cup all-purpose flour
Hot cooked medium egg noodles


Place onions in a 4-quart slow cooker; place roast on top. Add beer and next 4 ingredients.

Cook, covered, at HIGH 8 hours or until roast is tender. Remove roast and onions, reserving drippings in cooker.

Whisk flour into reserved drippings; cook 10 minutes or until thickened. Serve with roast, onions, and hot noodles.

Created date

October 2003