Authentic German Pot Roast Recipe

Authentic German Pot Roast Recipe

Sometimes, a great way to surprise your taste buds is to put a unique spin on a common type of food. Rather than go out to an expensive meal or worry over a difficult recipe, why not tweak a dish that you already know and love? One such dish that tastes great when prepared correctly is an authentic German pot roast.

What Ingredients Does German Pot Roast Require?

Everybody loves a good pot roast. When prepared correctly, the meat is savory and tender, and an authentic German pot roast is no different. In addition to beef eye of round, you will need these ingredients:

Kosher salt, to taste
2 cups red wine
1½ cups red wine vinegar
3 large onions, thinly sliced
1 large carrot, thinly sliced
1 bouquet garni (1 tbsp. pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine)
4 tbsp. unsalted butter
4 slices bacon, finely chopped
3 tbsp. flour
2 tbsp. sugar
½ cup golden raisins
6 gingersnaps, crumbled
Juice of ½ lemon
2 tbsp. chopped parsley

How to Prepare Authentic German Pot Roast

Simply having quality ingredients does not guarantee that your meal will turn out well, however. You still have to correctly prepare the ingredients and cook them properly. As any good chef can tell you, even a minor mistake can have a drastic effect on the taste of a dish, and that is not necessarily a good thing.

  1. Season beef liberally with salt in large bowl. Bring wine, vinegar, 1 onion, carrot, bouquet garni, and 4 cups water to a boil in a 4-qt. saucepan; pour over beef. Cover and refrigerate, turning once or twice a day, for 5 days. Remove beef from marinade; pour marinade through a fine strainer into a bowl, and dry beef thoroughly. (Reserve 5 cups of the marinade and the bouquet garni.) Heat 2 tbsp. butter and bacon in an 8-qt. Dutch oven over medium-high heat; cook until bacon renders its fat, about 10 minutes. Transfer bacon to a plate; set aside. Add beef; cook, turning, until browned all over, about 25 minutes. Transfer to a plate; set aside.2. Heat oven to 325°. Add remaining onions to pot; cook, stirring, until caramelized, about 18 minutes. Return beef to pot with reserved marinade and sachet; boil. Cover; bake until beef is very tender, about 2½ hours. Transfer beef to a platter; pour sauce through a fine strainer into a bowl.3. Return pot to medium-high heat; add remaining butter. Add flour and sugar; cook, whisking constantly, until lightly browned, about 5 minutes. Add sauce, raisins, gingersnaps, and juice; return beef to sauce. Bring to a simmer, cover pot, and cook until slightly reduced, about 10 minutes. Thinly slice beef; arrange on a platter. Spoon sauce over top; sprinkle with bacon and parsley.


Preparing & Storing Meat

Kafta Shawarma Chicken Pita Wrap Roll Sandwich

Cook, Package, and Freeze Meat Ahead for Quick Meal Preparation

Your days are full, but you can take part of the chore out of making dinner by not only planning meals but also cooking meat in advance to freeze and use later. It is possible to shorten dinner preparations considerably if you shop for meat once a month, and take a day to cook it ahead and store.

A vacuum packager makes storage easy, but cling wrap and zippered freezer bags together work well, too. The secret to storing meat is to eliminate as much air as possible from surrounding the food. This helps avoid freezer burn and preserve the flavor of the meat. Make sure to use the thicker freezer zipper bags, not the everyday bags. Season meat as you use it in your favorite family recipes, typically with salt and pepper. Other seasonings can be added when you make your dish. And if the weather is right for a BBQ, cook some extra meat to freeze.

Cooked ground beef is one of those foods that you can easily freeze for later use. Depending on the size of your family, you can store the meat in one or two pound batches, and take it out to use in tacos, casseroles, chili, pizza or any family favorites that call for ground beef.

Grilled steak is good to cook ahead and store in the freezer, too. Grill it to your family’s liking and wrap it tightly in plastic wrap before putting in a zippered freezer bag. Thaw what you need and slice for Philly cheesesteak sandwiches, beef stroganoff, stew, Asian dishes, or any of your other favorite beef dishes. If you know you'll use some meat cut into strips or chunks, you may want to do this before freezing.

Chicken is another versatile meat that is great to cook ahead for quick meals. Roast or crockpot a whole chicken or several chicken breasts, and let cool at room temperature for about 20 minutes or until you can handle it. Remove all the meat from the bones and store it in double zippered freezer bags to use in your favorite soup, stir fry, wrap, quesadilla or chicken salad recipes. If you buy the value sized package of chicken breasts, they're easy to freeze individually or cubed. Cool completely and then wrap full breasts in plastic wrap and put cut up chunks in zipper bags, then each should be put in to larger freezer bags. Remember to remove as much air as possible.

For larger quantities, steak and chicken pieces do well wrapped tightly in plastic wrap bundles, and then put into a gallon-size freezer bag. You can remove just the number of servings you need and save the rest for later. Force as much air as you can from the bag before zipping it closed. Be sure to date everything, and do not store any cooked meat longer than three or four months, at the most.

Plan a weekly or monthly dinner menu that utilizes your frozen, precooked meat, and you will truly enjoy the time it saves. Thaw packages of meat for 24 hours, always in the refrigerator, and if it is still a bit icy to start, it will work fine.

Winter Stew to Warm Your Toes

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As the cold weather is upon us and winter lethargy has set in, crock pots seem to be the best invention ever made. With hardly any effort you can whip up a meal that's packed with flavor and requires hardly any time. Warm up this winter with a healthy, yet delicious favorite:  beef stew. This healthier version of beef stew is equipped with lean beef, reduced sodium broth, and tons of veggies including sweet potatoes, onions, carrots, mushrooms and more. Keeping warm this winter will be easy with this old-time favorite. Loaded with the best veggies of the season, this dish is hearty and filling, and best of all - simple!


1 1/4 pounds lean beef, cut into 1 inch cubes
2 medium sweet potatoes, peeled and cut into 1 inch cubes
1 medium white onion, diced
4 celery sticks, chopped
2 carrots, peeled and chopped
1 pound small cremini mushrooms
1 - 14 1/2 ounce can no-salt-added diced tomatoes, undrained
1 - 14 ounce can lower sodium, fat free beef broth
4 cloves garlic, minced
1 tablespoon fresh thyme, chopped
Salt and pepper to taste


Prepare meat and veggies (cut and dice appropriately)
In a 4-quart slow cooker combine meat, sweet potatoes, onion, celery, carrots, mushrooms and tomatoes
Add entire can of beef broth
Stir in garlic, thyme and salt and pepper
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours

And serve. Really, it's as simple as that! By using a lean cut of beef you lower the fat content of traditional beef stew tremendously. By incorporating the tasty veggies of the season you add nutrients, and not to mention beautiful color to this mouth-watering meal. Of course you can adjust to include your favorite vegetables, or what you have on hand. For a little extra flair, dice up some green onions to sprinkle on top. Add some crusty bread for dipping, and of course to scrape the bowl - you are definitely going to want to get every last bit! Extra tip:  beef stew tends to taste even better the longer it sits. If you have leftovers (unlikely), be sure to save them for a potentially even more delicious meal the next day.


It’s Getting Chili: Classic Chili Recipe

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When the weather turns cool and the leaves begin to fall from the trees, you know it's the perfect time to whip out your stock pot or slow cooker and make a batch of chili. As your family and friends gather around for a tailgate party or to watch a football game, you can ensure that their bellies will be full when you serve them this traditional hearty dish.

The great thing about this recipe is that you can serve it the day you make it or freeze it for use at a later time. Whether you want to eat a steaming hot bowl of chili, top hotdogs with it or slather it on top of spaghetti noodles, chili is a versatile dish.

Here is a traditional recipe you can make anytime:

1 pound of ground beef (or ground turkey, for a healthier alternative)
2 - 15 oz. cans of kidney beans
2 - 15 oz. cans of diced tomatoes
2 - 15 oz cans tomato sauce
1 medium onion, diced
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. chili powder
sugar (optional: 1/4 - 1/3 cup for a sweeter mixture)

While your ground beef is frying in the skillet over medium heat, peel, slice and dice your onion into 1/4 inch pieces. Once your ground beef is almost cooked, throw the onions into the pan and continue cooking until the onion is translucent. Once done, drain the grease from the mixture and place it in your stock pot or slow cooker.

Drain and add the kidney beans to your meat and onion mixture. Add the tomato sauce and the diced tomatoes to the pot, as well. Choose your level of heat. You can turn the fire up to medium-high when you're in a hurry, or use medium-low when you plan to let your concoction simmer for several hours.

Now it's time for seasoning. Start with one teaspoon each of the chili powder, garlic powder, salt and pepper. Taste your dish frequently and adjust the amounts to suit your taste if necessary. If you prefer your dish to have a sweet quality, add 1/4 to 1/3 of a cup of sugar to the mixture. Add seasonings slowly and taste as you proceed. Once you have the amounts just right, record them for future use!

As the days grow shorter and darker, you can rest assured that everyone who tastes this dish will request it again and again, and by planning ahead, you can always have it on hand to fulfill those requests.

Fall Has Arrived: Let’s Stew! (Beef Stew)

beef, beef stew, fall stew

Fall Beef Stew

When the days grow shorter, the weather colder, and trees begin to change the color of their leaves; once I let go of the feeling that summer was not nearly long enough, I begin to revel in the beauty of the season. I begin to think of winter meals.

The onset of colder weather starts me thinking of hearty recipes that taste so good in winter. I like to prepare pork roasts, lamb or beef stew, chicken soup and other filling, comfort-providing foods.

A hearty pot of beef stew is my favorite dish for weekday winter meals.


2 pounds beef stew meat (chuck roast is a good cut to use),
buy it precut, have the butcher cube it for you or cube it yourself

1½ pounds red potatoes, rinsed, peeled and cut into quarters or eighths depending on size or

1½ pounds of baby Yukon gold potatoes - rinsed and halved

1 pound of baby peeled carrots

2 large cans of whole tomatoes, or
an equivalent amount of fresh tomatoes

2 medium onions cut in half and thinly sliced

2 hand-fulls of fresh green beans, rinsed and trimmed

1 clove garlic

Dash of allspice or ground cloves.

1 Tbs. Worcestershire sauce

2 to 3 dried bay leaves

Salt and pepper to taste

This recipe takes a little time. The ingredients need to simmer for some time to become tender and the flavors of the ingredients need to meld.

Coat the meat in a half-cup of flour seasoned with a little salt and pepper (I usually put the flour and seasoning in a clean, new, brown paper bag), add the meat and shake.

Sear the cubed meat in a small amount of cooking oil just until brown.
Add the potatoes, chopped onion clove of garlic, Worcestershire sauce, seasonings and 1 cup of water or broth. Cook over medium heat for 30 minutes. Add the fresh vegetables except the tomatoes and beans and cook for 30 minutes, add the green beans and cook for 30 minutes, add the fresh tomatoes if you are using them and cook an additional 30 minutes. If you are using canned tomatoes, add at the end of the cooking process and allow a few minutes for them to heat through. The stew is ready when the meat and vegetables are fork tender.

Remove the bay leaves and garlic clove before serving.

This stew will stay fresh in your fridge for one week; the taste improves with age, or divide it into family size portions and freeze until needed. Defrost and heat gently.

It is a nutritious meal and tastes wonderful. Serve it with warm bread.