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.