Old Fashioned Pot Roast Gedaempfte Fleisch
Transport your taste buds to the heart of old-world comfort with this "Old Fashioned Pot Roast Gedaempfte Fleisch" recipe—a German-inspired classic perfect for cozy family dinners. Featuring tender, fall-apart beef chuck roast slow-cooked in a rich broth infused with garlic, tomato paste, and a hint of red wine, this dish is a masterclass in braised perfection. Hearty chunks of carrots, celery, and potatoes soak up the savory juices, creating a wholesome one-pot meal that’s as nourishing as it is flavorful. The slow braising technique ensures the roast is fork-tender, while fresh thyme and a bay leaf lend aromatic depth to the dish. Serve with a side of crusty bread to mop up the velvety gravy, and you’ve got a timeless, soul-warming feast that’s perfect for Sunday suppers.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 3 tablespoons Vegetable oil
- 1 large Yellow onion, chopped
- 3 Garlic cloves, minced
- 2 cups Beef broth
- 4 medium Carrots, cut into chunks
- 3 Celery stalks, cut into chunks
- 4 medium Russet potatoes, peeled and quartered
- 3 Fresh thyme sprigs
- 1 Bay leaf
- 2 tablespoons Tomato paste
- 0.5 cups Red wine (optional)
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels. Season all sides of the roast with salt and black pepper, then dust it lightly with the all-purpose flour.
In a large Dutch oven or heavy oven-safe pot, heat the vegetable oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for an additional minute, stirring frequently.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Deglaze the pot by adding the red wine (if using) and scraping the browned bits from the bottom with a wooden spoon. Let the wine reduce for 2-3 minutes.
Pour in the beef broth and stir to combine. Return the seared roast to the pot and nestle it in the liquid.
Add the carrots, celery, and potatoes around the roast. Tuck in the thyme sprigs and bay leaf.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the beef is fork-tender.
Remove the pot from the oven and discard the thyme sprigs and bay leaf. Carefully transfer the roast and vegetables to a serving platter.
If a thicker gravy is desired, skim excess fat from the liquid in the pot and simmer it on the stove over medium heat until reduced to your preferred consistency.
Slice the roast and serve with the vegetables and gravy. Enjoy!
Nutrition Facts
Calories |
4822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.8 g | 404% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7785 mg | 338% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 33.0 g | ||
| Protein | 277.4 g | 555% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 9777 mg | 208% | |
*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.
