German Style Pot Roast

While this recipe is not a true sauerbraten, it is certainly reminiscent of one.  Slowly braised in a beer broth and seasoned with caraway seeds this roast has a slightly sweet and rich, unexpected flavor.  The bell peppers and green onions also provide distinctive flavors to the juices, making this anything but a typical pot roast!


Tips:

• For the best flavor use a dark or red ale like Guinness or Sam Adams Irish Red. Pale amber beers are too thin and lack a sufficient body for this dish.
• Using small, whole potatoes prevents the potatoes from falling apart in the liquid and helps retain their natural nutrients. Small red or blue fingerlings may also be used.
• I personally like this style of pot roast best, when served with a small amount of juice and not gravy. You can certainly use the braising liquid to make a gravy if you wish.
• 1/2 lb of carrots may also be added if desired.

German Style Pot Roast

3-4lb chuck or rump roast
3 cups beef broth
1 cup beer, a dark or red ale is best

2 tablespoon tomato paste

1 tablespoon brown mustard

1/4 cup brown sugar

1/2 teaspoon cayenne pepper

1 teaspoon thyme
1/2 teaspoon caraway seed
salt and pepper as desired
1 bell pepper, seeded and diced

1/2 cup green onion, diced
1 lb baby white potatoes, whole

Season roast with salt and pepper as desired and place in a hot dutch oven. Brown all sides over medium-high heat. Add beef broth, beer, tomato paste, mustard, brown sugar, cayenne pepper, thyme and caraway seed. Stir to dissolve all ingredients in liquid and bring to low boil (uncovered).  Once mixture is bubbly, add diced bell pepper, green onion and potatoes. Cover and simmer over medium-low heat for at least 1-1/2 hours (the longer it can braise, the better).  Remove potatoes and lightly salt and pepper them. Remove roast and slice. Serve roast in braising liquid or use the juices to make a gravy if desired.