German Pot Roast recipe provided by the Certified Angus Beef® brand.

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German Pot Roast

Serves 6-8
A classic meal of oven braised chuck roast and red cabbage, German Pot Roast is rich and hearty with onions, carrots, German mustard, and dark beer.
  • 4 pounds Certified Angus Beef ® chuck roast
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 large onion, cut into chunks
  • 3 carrots, peeled and cut into chunks
  • 4 sprigs thyme
  • 2 bay leaves
  • 6 ounces can tomato paste
  • 1 bottle brown ale
  • 1/2 cup German mustard
  • 4 cups beef stock
  • 1 small head red cabbage, cut into ribbons
  1. Preheat oven to 275°F135°C. Season chuck roast on all sides with salt and pepper.
  2. In a Dutch oven, heat oil over medium-high heat and sear roast, about 3 minutes per side. Remove roast from pan and set aside. Turn heat to medium and add onion, carrot, thyme and bay leaves. Sear 3 minutes, stir in tomato paste and cook 2 more minutes.
  3. Stir in beer, scraping pan bottom to “deglaze”. Bring to a boil, reduce heat to low and simmer 2 minutes. Stir in mustard and beef stock, return roast to pan and cover with lid.
  4. Place in oven and braise 4 hours. Top roast with red cabbage and braise an additional 1 hour or until cabbage has softened and roast is fork tender.

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