German Style Pot Roast
Tender, hearty, and bursting with rich flavors, this German-Style Pot Roast is the perfect comfort food centerpiece for any dinner table. Made with succulent boneless beef chuck roast, slow-braised with earthy vegetables, tangy apple cider vinegar, and aromatic spices, this dish achieves melt-in-your-mouth perfection. The addition of tomato paste and brown sugar creates a beautifully balanced sauce that's perfect for soaking up with crusty bread or creamy mashed potatoes. This easy-to-follow recipe transforms simple ingredients into an elegant feast, complete with optional parsley garnish for a pop of freshness. Whether for a special occasion or a cozy family meal, this German-inspired pot roast is sure to delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds boneless beef chuck roast
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 4 large carrots, peeled and cut into chunks
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 0.25 cup apple cider vinegar
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons water (for thickening sauce, optional)
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
Preheat your oven to 325°F (160°C).
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
Season the beef chuck roast generously with 1 teaspoon of salt and ground black pepper.
Sear the roast on all sides in the hot oil until browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same pot, add the sliced onion, chopped carrots, and celery. Cook until they begin to soften, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the beef broth, apple cider vinegar, tomato paste, and brown sugar to the pot. Stir well to combine.
Return the seared roast to the pot and add the bay leaves, whole peppercorns, and the remaining 1/2 teaspoon of salt.
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3.5 to 4 hours, or until the meat is fork-tender.
Place the roast and vegetables on a serving platter, and cover with foil to keep warm.
To make a gravy, place the pot with the cooking liquid over medium heat on the stovetop. Ladle out any excess fat if necessary.
In a small bowl, whisk the all-purpose flour with 2 tablespoons of water to make a slurry. Slowly stir the slurry into the cooking liquid, whisking constantly, until the sauce thickens.
Adjust the seasoning of the gravy with additional salt and pepper to taste.
Slice the roast and serve warm with the vegetables, topped with the gravy. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
4112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.3 g | 386% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6616 mg | 288% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 51.0 g | ||
| Protein | 261.4 g | 523% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 6506 mg | 138% | |
*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.
