German Pot Roast

6
Servings
9m
Prep Time
5h
Cook Time
5h 9m
Ready In

Recipe: #37664

November 06, 2021



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Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (650 g)
  • Calories 859.2
  • Total Fat - 57.2 g
  • Saturated Fat - 23.9 g
  • Cholesterol - 275.2 mg
  • Sodium - 2258.4 mg
  • Total Carbohydrate - 19.9 g
  • Dietary Fiber - 3.8 g
  • Sugars - 12.5 g
  • Protein - 64.6 g
  • Calcium - 131.3 mg
  • Iron - 7.3 mg
  • Vitamin C - 34.7 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 275°F.

Step 2

Season chuck roast on all sides with salt and pepper heavily

Step 3

In a Dutch oven

Step 4

Heat oil over medium-high heat and sear roast, about 3 minutes per side.

Step 5

Remove roast from pan and set aside. Turn heat to medium and add onion, carrot, thyme and bay leaves.

Step 6

Sear 3 minutes, stir in tomato paste and cook 2 more minutes.

Step 7

Stir in beer, scraping pan bottom to “deglaze”.

Step 8

Bring to a boil, reduce heat to low and simmer 2 minutes.

Step 9

Stir in mustard and beef stock, return roast to pan and cover with lid.

Step 10

Place in oven and braise 4 hours.

Step 11

Top roast with red cabbage and braise an additional 1 hour or until cabbage has softened and roast is fork tender.

Step 12

Sprinkle on parsley

Tips & Variations


No special items needed.

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