pat's Recipe

German Pot Roast

Category: German Beef Entrees

4 pounds beef chuck roast
2 tablespoons vegetable oil
1 large onion, peeled, cut into large pieces
3 large carrots, peeled, cut into chunks
1 large turnip, peeled, cut into chunks
4 sprigs thyme
2 bay leaves
8 black peppercorns
8 juniper berries
1 teaspoon horseradish
1 (6 ounce) can tomato paste
2 (12 ounce) bottles brown ale beer
4 cups beef stock
salt and freshly ground pepper to taste

Preheat oven to 175 degrees
Heat oil in heavy-bottom pan. Seaspn roast with salt and freshly ground black pepper. Sear on all sides until brown.
Remove roast from pan and set aside. Add onions, carrots, turnips, thyme, bay leaves, juniper berries, horseradish and peppercorns to pan; allow vegetables to carmelize.
Add tomato paste and cook 2 to 3 minutes. Deglaze pan with beer and cook another 2 to 3 minutes.
Return roast to pan, add beef stock and bring to a low simmer. Place in oven or transfer all ingredients to a slow cooker.
Cook 8 to 10 hours, until fork tender. Remove roast from oven and let rest 10 to 15 minutes. Strain vegetables, reserving liquid for sauce.

makes 8 servings