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Classic German Beef Roast

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A classic German beef roast, slow-cooked to perfection with onions, garlic, and aromatic spices, yielding tender, flavorful meat and a rich, savory gravy. Perfect for cozy dinners or festive gatherings.

Ingredients

  • 3 to 4 lbs beef chuck roast or rump roast
  • 2–3 yellow onions, chopped
  • 3–4 garlic cloves, minced
  • 2 tbsp vegetable oil or lard
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 2 bay leaves
  • 1 tsp caraway seeds
  • 1.5 cups red wine or beef broth (or a mix)
  • 1–2 tbsp vinegar (optional)
  • 1 tsp sugar (optional)
  • 2 carrots, chopped (optional)
  • 2 celery stalks, chopped (optional)

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Pat beef roast dry and season with salt, pepper, and caraway seeds.
  3. Heat oil or lard in a Dutch oven over medium-high heat. Sear beef on all sides until browned.
  4. Remove beef and set aside. Add chopped onions, carrots, and celery to the pot. Sauté until golden and softened.
  5. Add minced garlic and cook for 1 minute more.
  6. Deglaze the pot with red wine, vinegar, or broth, scraping up browned bits.
  7. Return beef to the pot. Add bay leaves and more liquid until meat is about two-thirds submerged.
  8. Cover and roast in the oven for 3 to 3.5 hours, basting occasionally.
  9. Uncover during the final 30 minutes to allow sauce to reduce slightly.
  10. Remove roast, let rest for 10–15 minutes, then slice. Strain and reduce cooking liquid to make gravy, if desired.

Notes

  • Marinating overnight in wine and vinegar enhances flavor for a Sauerbraten-style roast.
  • Optional vegetables like carrots and celery deepen the flavor.
  • Add sugar or crushed ginger snaps for a sweet-sour gravy variation.
  • Use beef broth instead of wine for an alcohol-free version.
  • Roast improves with time; prepare a day in advance if desired.

Nutrition

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