Entrée: Germany – Rinderbraten (Beef Pot Roast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 3 hrs 30 min

Total 3 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 to 4 lb (1.4 to 1.8 kg) German-style chuck roast
2 tbsp (30 ml) vegetable oil
Salt and pepper, to taste
2 onions, chopped
2 carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 cups (480 ml) beef stock
1 cup (240 ml) red wine
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) dried thyme
2 tbsp (16 g) corn starch (optional)

Show original ingredient measurements

3 to 4 lb (1.4 to 1.8 kg) German-style chuck roast
2 tbsp (30 ml) vegetable oil
Salt and pepper, to taste
2 onions, chopped
2 carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 cups (480 ml) beef stock
1 cup (240 ml) red wine
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) Worcestershire sauce
1 tsp dried thyme
2 tbsp (16 g) corn starch (optional)

Instructions

1. Brown the Roast: Season the chuck roast with salt and pepper. In a large pot or dutch oven, heat vegetable oil over medium-high heat. Sear the roast on all sides until well-browned. Remove and set aside.
2. Cook with Vegetables: In the same pot, add onions, carrots, celery, and garlic. Sauté until softened. Stir in beef stock, red wine, tomato paste, Worcestershire sauce, and thyme. Return the roast to the pot. Cover and simmer on low heat for 3 to 4 hours until the meat is tender. Optionally, stir corn starch in water to thicken the gravy before serving.

Enjoy your traditional German meals!