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German Pot Roast

German Pot Roast

  • Yield: 6-8 servings
  • Prep Time: 15 minutes
  • Cooking Time: 5 hours
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  • 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


  1. Preheat oven to 275°F.
  2. Rub salt and pepper into all sides of the chuck roast.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the beef stock and mustard, add the roast back.
  7. Cover with the lid, place in oven and cook for 4 hours.
  8. Add the cabbage and cook an additional 1 hour.
  9. Once roast is fork tender and cabbage is soft, place everything on a serving platter.


Recipe adapted from