German Pot Roast
A classic meal of oven braised chuck roast and red cabbage, German Pot Roast is rich and hearty with onions, carrots, German mustard and dark beer.
4 hrs 20 mins
6 Serving(s)
Ingredients
- 1 (4 lb.) Certified Angus BeefĀ® chuck roast
- 2 tsp. salt
- 1 tsp. pepper
- 1 tbsp. vegetable oil
- 1 large onion, cut into chunks
- 3 carrots, peeled and cut into chunks
- 4 sprigs thyme
- 2 bay leaves
- 1 can (6 oz.) tomato paste
- 1 bottle brown ale beer
- 1/2 cup German mustard
- 4 cups beef stock
- 1 small head red cabbage, cut into ribbons
Instructions
- Preheat oven to 275Ā°F. Season roast on all sides with salt and pepper.
- In a Dutch oven, heat oil over medium-high heat and sear roast, about 3 minutes per side. Remove roast from pan and set aside. Turn heat to medium and add onion, carrot, thyme and bay leaves. Sear 3 minutes, stir in tomato paste and cook 2 more minutes.
- Stir in beer, scraping pan bottom to ādeglazeā. Bring to a boil, reduce heat to low and simmer 2 minutes. Stir in mustard and beef stock, return roast to pan and cover with lid.
- Place in oven and braise 4 hours. Top roast with cabbage and braise an additional 1 hour or until cabbage has softened and beef is fork tender.
Nutrition Facts
640 Calories Per ServingFat: 24gSaturated Fat: 8gCholesterol: 240mgSodium: 1310mgCarbohydrates: 17gFiber: 4gSugars: 7gProtein: 83gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe