For the German Pot Roast, it’s all about the beef. Everything added to it works to elevate and accentuate the savory, beefy flavor of the delicious chuck roast. Beer infuses a light malty flavor, beef broth and mushrooms enhance the natural beefy flavor, tomatoes add a contrasting element of brightness that makes the beef stand out all the more. German Pot Roast is extremely tender… fall apart with a poke of the fork tender… and so welcoming. Germany certainly knows how to make pot roast in the best way!
Ingredients
- 2 tablespoons canola oil
- 1 (4-pound) beef chuck roast, boneless
- 1 1/4 cups plus 2 tablespoons water, divided
- 1 (12-ounce) bottle light beer
- 3/4 cup beef brothhttps
- 1 (8-ounce) can tomato sauce
- 2 cups canned stewed tomatoes
- 1 clove garlic, smashed
- 1/2 cup onion, chopped
- 2 tablespoons sugar
- 1 tablespoon white vinegar
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 2 tablespoons cornstarch
- 1 bay leaf
- 1/2 teaspoon pepper
- 3 cups fresh mushrooms, pulverized
Directions
Step 1 –In a large pot over medium heat, add the canola oil.
Step 2 –Add the beef to the hot oil and sear it on all sides until browned, about 2-3 minutes per side.
Step 3 –Add 1 1/4 cups of the water, the beer, and the beef broth to the pot and stir to combine.
Step 4 –Add the tomato sauce, the stewed tomatoes and their juices, the smashed garlic, the chopped onions, the sugar, the white vinegar, the salt, the ground cinnamon, the ground ginger, and the allspice and stir to combine.
Step 5 –In a small bowl, add the cornstarch and the remaining water and stir to combine.
Step 6 –Add the cornstarch mixture to the pot.
Step 7 –Add the bay leaf, the pepper, and the pulverized mushrooms to the pot and stir to combine.
Step 8 –Reduce the heat to low and cover the pot.
Step 9 –Simmer the roast until the beef is tender and reaches an internal temperature of at least 145 degrees F, about 4 hours.
Step 10 –Serve.
