Tag Archives: pot roast

German pot roast

Posted on by
Reply

This pressure cooker based take on pot roast adopts savor and aromatic German flavors.

This recipe would work without a pressure cooker. Instead braise 6-8 hours in a slow cooker or Dutch oven.

Ingredients

  • 3 lb beef roast (chuck, rump, bottom round or eye round)
  • 1 large onion, diced
  • 1 large shallot, diced
  • 4 cloves garlic, crushed and minced
  • 2 carrot, diced
  • 2 ribs celery, diced
  • 6-12 radishes, cleaned, destemmed and halved
  • 1″ ginger root, peeled and minced (about 1½ tbsp)
  • 3 sprigs fresh thyme
  • 3 bay leaves
  • 1 tablespoon prepared horseradish
  • 1¼ cup beef broth
  • ½ cup red wine vinegar
  • ½ cup dry red wine
  • ¼ cup brandy
  • 2 tablespoon brown sugar
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon yellow mustard powder
  • ½ teaspoon cinnamon
  • ½ teaspoon grated nutmeg
  • ½ teaspoon ground mace
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground clove

Instructions

Sear, set aside

Deglaze cooker with root vegetables. Add garlic and ginger when onions begin to turn translucent. 1 minute, add vinegar, wine and brandy.

Whisk spices into broth, add.

Return meat

55 minutes on high, 10 minute natural release.

Thicken broth with a roux of ⅓ cup flour and ⅓ cup cold water.

Serve over egg noodles or spatzle.

Yankee Pot Roast

Posted on by

This is a crock pot recipe that takes about 8 or 9 hours to cook. Halve cooking time for conventional oven and dutch oven roasting.

Ingredients

  • 2 1/2 lbs lean beef chuck roast, trimmed of fat & cut into serving-size pieces
  • 3 medium baking potatoes,  cut into quarters (about 1 lb)
  • 1 large parsnip, cut into 3/4-inch slices
  • 2 celery ribs, cut into 3/4-inch slices
  • 2 large carrots, cut into 3/4-inch slices
  • 1 medium white onion, sliced
  • 2bay leaves
  • 1/2 tsp dried thyme leaves
  • 1 tsp dried rosemary
  • 1/2 c beef broth

Directions

Trim roast of fat and silverskin.  Season roast with salt & pepper.  Combine vegetables & seasonings in crock pot.  Place beef over vegetables, & pour broth over beef.  Cover and cook on LOW until meat is fork-tender, approximately 8 -9 hrs.  Remove beef to serving platter, & arrange vegetables around beef. Remove & discard bay leaves.

To make a gravy, ladle the juices into a 2c measuring cup; allow to stand 5 mins, skim off & discard fat. Measure remaining juices & heat to a boil in small saucepan. For each cup of juice, mix 2 tbsp of flour with 1/4 cup of cold water or dry red wine until smooth.  Stir mixture into boiling juices, stirring constantly until thickened (about 1 min).