German Pot Roast
Red wine
vinegar, apple cider and sweet marinating spices add robust flavor to roast
beef. Slow cooking in a slow cooker allows you to obtain a rich traditional
flavor in a few hours without having to spend days marinating the roast before
cooking.
Ingredients
- 2 cups red wine
- 3 tbsp. flour
- 3 large onions, thinly sliced
- 1 large carrot, thinly sliced
- 2 tbsp. sugar
- 4 tbsp. unsalted butter
- 1 1⁄2 cups red wine vinegar
- 4 slices bacon, finely chopped
- 6 gingersnaps, crumbled
- Juice of 1/2 lemon
- 2 tbsp. chopped parsley
- 1 (5-lb.) beef eye of round
- 1 bouquet garni (1 tbsp. pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine)
- 1⁄2 cup golden raisins
- Kosher salt, to taste
Instructions
First, generously
season the beef with salt in a large bowl. Bring the wine, vinegar, 1 onion,
carrot, bouquet garni and 4 cups of water to a boil in a 4-qt. pan; pour over
the beef. Cover and refrigerate, turning once or twice a day, for 5 days.
Remove the beef from the marinade; pour the marinade into a fine colander in a
bowl and dry the beef well. (Reserve 5 cups of marinade and the bouquet garni.)
Heat 2 tsp. butter and bacon in an 8-qt. Dutch oven on medium-high heat; cook
until bacon returns fat, about 10 minutes. Transfer the bacon to a plate; put
aside. Add the beef; cook, turning, until golden, about 25 minutes. Transfer to
a plate; put aside.
Then, heat
the oven to 325 °. Add the remaining onions to the pan; cook, stirring, until
caramelized, about 18 minutes. Return the beef to the pan with the reserved
marinade and sachet; boiling. Blanket; cook until the beef is very tender,
about 2 1⁄2 hours. Transfer the beef to a dish; pour the sauce through a fine
colander into a bowl.
Return the
pan to medium-high heat; add the rest of the butter. Add flour and sugar; cook,
whisking constantly, until lightly browned, about 5 minutes. Add sauce,
raisins, ginger nuts and juice; put the beef back in sauce. Bring to a boil, cover
the pan and cook until slightly reduced, about 10 minutes. Thinly slice the
beef; arrange on a platter. Pour the sauce over the top; sprinkle with bacon
and parsley. Happy Cooking Time.
