German Beer Braised Pot RoastFrom chatombreux 5 years ago
- 1 1/2 -2 lb. beef rump roast (I used a bottom round about the same size) shopping list
- 1 T. oil shopping list
- 2 pieces of bacon shopping list
- 1/4 tsp. salt shopping list
- 1 medium onion, chopped shopping list
- 2 carrots, cubed shopping list
- 1 bay leaf shopping list
- 3 whole cloves shopping list
- 1 tsp. black peppercorns, crushed shopping list
- 12 oz. beer or brown ale shopping list
- 1 c. beef broth or bouillon to make 1 cup shopping list
- 2 tsp. molasses or dark beet syrup (Ruebensirup in Germany) [I'm leaving this out next time] shopping list
- 1 T. vinegar shopping list
- 1 T. flour shopping list
- 1 T. butter (I left this out - enough fat in the liquid from the meat & bacon) shopping list
How to make it
- Heat oil in Dutch oven. Brown roast sharply on all sides and remove. Lay the bacon on the bottom of the Dutch oven, place the browned roast on it and sprinkle with salt.
- Place onions, carrots and spices around the sides of the roast. Pour the beer and the broth over the roast, then mix the vinegar with the molasses and add to the liquids. Liquids should be 1 to 2 inches deep. Place lid on pan and simmer for 1 1/2 to 2 hours, or until meat is tender.
- Remove roast and cover with foil to keep warm. Strain and reserve the broth. Melt the butter in the pan, add the flour and cook, stirring, for 1 minute. Add 2 cups of reserved broth, a little at a time and stirring the sauce smooth after each addition. Add pepper, salt, vinegar or sugar to taste.
- Serve sauce (gravy) over roast. This roast is good with braised cabbage or mixed vegetables and potatoes to soak up the gravy.
The Cookchatombreux Gloucester City, US
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