German Pot Roast Beef Recipe
Saturday, 28 September 2019
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| German Pot Roast Beef Recipe |
A classic dish from a roasted oven with roasted chuck and red cabbage, a rich and tasty German Pot Roast with onions, carrots, German mustard and black beer.
Ingredient
- 3 carrots, peeled and chopped
- 4 cups of beef broth
- 1 small red head cabbage, cut the ribbon
- 1 (4 pounds) beef chuck
- 1 teaspoon of pepper
- 1 tablespoon of vegetable oil
- 1 large onion, cut into pieces
- 4 thyme springs
- 2 bay leaves
- 1 (6 ounce) can of tomato paste
- 1 bottle of brown beer
- 1/2 cup of German mustard
- 2 teaspoons of salt
Instructions
- Preheat the oven to 275 ° F. Season grilled meat on all sides with salt and pepper.
- In a Dutch oven, heat the oil over medium-high heat and roast roast, about 3 minutes per side. Remove the roast from the pan and set aside. Change heat to medium and add onions, carrots, thyme and bay leaves. Bake 3 minutes, stir tomato paste and cook 2 more minutes.
- Stir the beer, scrape the bottom of the pan to "muffle". Bring to a boil, reduce the heat to a boil and simmer for 2 minutes. Stir in the mustard and beef broth, return the roast to the pan and cover with lid.
- Place it in the oven and boil 4 hours. Bake with red cabbage and boil for another hour or until the cabbage is softened and baked into a fork.
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