German Pot Roast Eye of Round
Dive into the comforting flavors of a classic **German Pot Roast Eye of Round**, a hearty dish brimming with old-world charm and irresistible aroma. This tender, slow-cooked roast is seared to perfection before simmering in a rich braising liquid infused with savory beef broth, tangy red wine vinegar, aromatic cloves, and a hint of nutmeg. The addition of diced dill pickles lends a uniquely German touch, balancing the robust flavors with a delightful tanginess. Packed with sautéed vegetables like carrots, celery, and onions, this pot roast creates a wholesome, flavor-packed meal perfect for any family gathering or Sunday dinner. Serve it over creamy mashed potatoes, spätzle, or crusty bread for the ultimate comfort food experience. With just 20 minutes of prep and a few hours in the oven, this dish is a celebration of slow-cooking at its finest!
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Recipe Information
Ingredients
- 3 pounds eye of round roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 3 cups beef broth
- 3 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 whole cloves
- 0.25 teaspoons ground nutmeg
- 0.5 cup dill pickles, diced
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the eye of round roast dry with paper towels. Season it with 2 teaspoons of salt and 1 teaspoon of black pepper, then dust it evenly with 2 tablespoons of flour.
In a large Dutch oven or oven-safe pot, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the roast on all sides until it is nicely browned, about 2-3 minutes per side. Remove the roast and set it aside.
Reduce the heat to medium. In the same pot, add the diced onion, carrots, celery, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onions become translucent.
Stir in the tomato paste and cook for 1 more minute to deepen the flavor.
Deglaze the pot by adding the red wine vinegar, scraping the bottom of the pot to release any browned bits.
Add the beef broth, bay leaves, whole cloves, and ground nutmeg. Stir to combine.
Return the seared roast to the pot, nestling it into the vegetables and liquid. Bring the mixture to a simmer, then cover the pot with a lid.
Transfer the pot to the preheated oven and cook for 2.5 to 3 hours, or until the roast is fork-tender.
Once cooked, remove the roast from the pot and let it rest on a cutting board. Tent it with foil to keep it warm.
Stir the diced dill pickles into the pot sauce. You can also taste the sauce and adjust seasoning, adding more salt or vinegar if needed.
Slice the roast thinly against the grain and serve it with the sauce and vegetables spooned over the top.
Garnish with fresh chopped parsley and enjoy with mashed potatoes, spätzle, or crusty bread!
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1515 mg | 66% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1136 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
