This traditional German pot roast is the definition of comfort food. A robust beef chuck roast is seared to lock in juices, then slow-braised with water and vinegar until it falls apart at the touch. The magic lies in the rich, spiced gravy made from the pan drippings, enhanced with crushed garlic, ginger, and a touch of catsup for depth and color. It&# 226;ÂÂs a savory, satisfying dish that pairs beautifully with dumplings, potatoes, or sauerkraut. Perfect for cold winter evenings or when you need a meal that feeds a crowd with minimal fuss, this recipe delivers tender meat and flavorful sauce in one pot.
Spiced German Pot Roast Grdg72 B
Description
This traditional German pot roast is the definition of comfort food. A robust beef chuck roast is seared to lock in juices, then slow-braised with water and vinegar until it falls apart at the touch. The magic lies in the rich, spiced gravy made from the pan drippings, enhanced with crushed garlic, ginger, and a touch of catsup for depth and color. It&# 226;ÂÂs a savory, satisfying dish that pairs beautifully with dumplings, potatoes, or sauerkraut. Perfect for cold winter evenings or when you need a meal that feeds a crowd with minimal fuss, this recipe delivers tender meat and flavorful sauce in one pot.Ingredients
Directions
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Preheat oven to 325ðF (165ðC).
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Season the beef chuck roast generously with salt and pepper on all sides.
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Heat shortening in a large oven-safe skillet or Dutch oven over medium-high heat.
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Sear the roast on all sides until deeply browned, about 15 minutes total.
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Reduce heat to medium-low. Add water, vinegar, catsup, crushed garlic, and ginger to the pan.
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Cover the pan tightly with a lid or foil.
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Transfer the pan to the preheated oven and braise for 2 to 2.5 hours, or until the meat is fork-tender.
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Remove the roast from the pan and place on a warm platter. Tent with foil to keep warm.
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Pour the cooking liquid and drippings into a bowl to allow fat to rise to the top.
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Skim off excess fat, reserving about 1/4 cup of the fat.
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Return the reserved fat to the skillet over medium heat.
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Stir in the defatted broth and simmer until slightly thickened to make the gravy.
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Slice the roast and serve with the spiced gravy.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1205.8kcal
- % Daily Value *
- Total Fat 75.6g117%
- Saturated Fat 29.8g149%
- Cholesterol 354.1mg119%
- Sodium 10077.4mg420%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.3g2%
- Sugars 0.0g
- Protein 118.2g237%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
Add sliced onions and carrots to the pan before braising for extra vegetables and sweetness.
Ensure the pan is covered tightly to prevent moisture from escaping during the long braise. If the gravy is too thin, mix a tablespoon of cornstarch with cold water and stir into the simmering gravy until thickened.
