Constance Valentine's Spiced German Pot Roast
My family's favorite dish for holidays: a variation on German Sauerbraten that my mom Constance Valentine could prepare and serve the same day instead of pickling the roast for a week or more. It was actually our favorite TWO dishes, as any leftovers would be cut up and blended in a baking dish with the leftover gravy, then topped with whipped potatoes and baked for a Shepherd's Pie.
Yield: 6 Servings Ready in 4 hours, 30 minutes
7 people trying soon
|1 3-4 lbrump or chuck roast|
|2 Tbsolive oil|
|2 lg. clovesgarlic; peeled, crushed & minced|
|1 1/2 tspkosher salt|
|1 medium sizeyellow onion; peeled & coarsely chopped|
|1 cupapple cider vinegar|
|doz black peppercorns|
|doz whole allspice|
|6 whole cloves|
|few sprigsfresh parsley; chopped|
|3 bay leaves|
|doz+1 smallwhole carrots; ends trimmed|
|doz smallred or new potatoes; whole, scrubbed, skins on|
|8-10 smallwhole white onions; peeled|
|2 Tbsextra fine flour|
|1/4 cuphalf & half|
Constance Valentine's Spiced German Pot Roast Preparation
Rub garlic and salt into the roast on all sides and set aside for 20 minutes or more at room temp.
In a well-seasoned cast-iron dutch oven, heat the olive oil over medium high heat. Add the roast to the pot. Sear and brown on all sides to seal in the juices, then remove and set aside.
Reduce heat to medium and add chopped onion and stir while scraping the browning up from the pot. Cook onions until translucent, about 2 minutes.
Crush the peppercorns, allspice and cloves, add to the onion and cook an additional 2 minutes. Return the roast to the pot and pour the vinegar over the roast. Add 3-3 1.2 cups hot water to cover.
Stir in the chopped parsley, whole bay leaves and add one carrot, chopped. Then cover and reduce heat to simmer for 3 1/2 to 4 hours.
With approximately 1 1/4 hours of cooking time remaining, begin adding the vegetables to the pot, starting with the whole, trimmed carrots (these may also be peeled if you prefer). With about an hour to go, add the potatoes. Then with 45 minutes left, add the onions.
When roast is fully cooked and just begins to fall apart, remove to the center of a warmed serving plate and arrange the vegetables around it. Keep warm.
Remove the bay leaves from the pot and continue to simmer the liquid that remains. Make a roux by melting the butter in a small saucepan over low heat and blending in the flour to form a thick paste. Remove from the heat immediately and gently stir in the half & half until completely smooth. Return the pan to the flame and whisk until the mixture begins to thicken. Add a small amount of the pot liquid into the roux, then pour it into the simmering pot liquid and whisk until it turn cloudy and reduces slightly.
Serve the roast and vegetable with gravy on the side. Sweet and sour German red cabbage is the perfect accompaniment.
For a variation, substitute potato dumplings for the potatoes in the recipe. This will have the added advantage of producing a thicker gravy.
Be careful not to select too lean a roast as it can toughen. The recipe is an especially good one to use for inferior cuts as the long simmering time, the vinegar and the spices will result in a very tender and flavorful dish,
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Constance Valentine's Spiced German Pot Roast Reviews
I posted this family recipe handed down from my German Nana and perfected by my mom, Connie. It's similar to traditional sauerbraten, but without the long marinating process. Enjoy.
1 years, 9 months, 5 days, 8 hours, 35 minutes ago
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