German Pot Roast in the Dutch Oven Recipe

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness without alcohol.

beef roast

🥗Healthier: pork roast

💰Cheaper: chicken thighs

Chicken thighs are a more economical protein option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is often less expensive than butter.

gingerbread

🥗Healthier: spiced bread

💰Cheaper: store-bought cookies

Store-bought cookies can be a cost-effective alternative.

Preheat the oven to 275 degrees Fahrenheit.

Season the chuck roast with a good amount of salt and black pepper on all sides.

Heat oil in a Dutch oven until it starts to smoke.

Sear the chuck roast on each side until caramelized, about 4-5 minutes per side.

Remove the roast and set aside temporarily.

Add onions and carrots to the pan to pick up the bits from the bottom.

Stir in one 6-ounce can of tomato paste and cook it a little to develop flavor.

Add bay leaves and thyme to the pan.

Mix in a whole-grain mustard, ensuring it's well combined with the other ingredients.

Pour in a quart of German bock beer and stir.

Return the chuck roast to the pot and add beef stock until it reaches about two-thirds up the roast.

Cover the pot and place it in the oven for 4 hours.

After 4 hours, add a head of red cabbage cut in ribbons on top of the roast and cover again.

Cook for an additional hour until the cabbage is tender.

Remove the pot roast from the oven and let it rest before slicing.

Skim off any fat from the top of the cooking liquid and mix the vegetables to create a sauce.

Serve the sliced pot roast topped with the sauce made from the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens