German Pot Roast
- Yield: 6-8 servings
- Prep Time: 15 minutes
- Cooking Time: 5 hours
- 4 lbs Chuck roast
- 2 tsp Salt
- 1 tsp Pepper
- 1 tbsp Vegetable oil
- 1 Large onion, cut into chunks
- 3 Carrots, cut into chunks
- 4 sprigs Thyme
- 2 Bay leaves
- 6 oz Tomato paste
- 1 bottle Brown ale
- 1/2 cup German mustard
- 4 cups Beef stock
- 1 Small head red cabbage, shredded
- Preheat oven to 275°F.
- Rub salt and pepper into all sides of the chuck roast.
- Heat oil over medium-high heat in a Dutch oven. Add the roast and sear it for about 3 minutes on each side. Remove roast from pan and set aside.
- Turn down heat to medium and add onion, carrot, thyme and bay leaves. Cook for 3 minutes. Add the tomato paste and cook for an additional 2 minutes.
- Add the beer and scrape the bottom of the pan to deglaze it. Bring to a boil then reduce heat to low and simmer 2 minutes.
- Stir in the beef stock and mustard, add the roast back.
- Cover with the lid, place in oven and cook for 4 hours.
- Add the cabbage and cook an additional 1 hour.
- Once roast is fork tender and cabbage is soft, place everything on a serving platter.
Recipe adapted from CertifiedAngusBeef.com