Description

This German-style pot roast almost melts in your mouth after being slow-braised. The German style mustard, dark ale and red cabbage, turns an ordinary chuck roast into an insanely flavorful meal that will become a family favorite.

Ingredients

1 (4-pound) Chuck Roast 2 teaspoons Kosher Salt 1 teaspoon Pepper 1 Tablespoon Vegetable Oil 1 Large Onion 3 Carrots 1 teaspoon Dried Thyme 1 (6-ounce) can Tomato Paste 1 Bottle Brown Ale ½ cup German Mustard 4 cups Beef Stock 1 small head Red Cabbage

Instructions

Preheat the oven to 275°F. Season chuck roast on all sides with salt and pepper. 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 for 2 more minutes. Stir in beer, scraping pan bottom to “deglaze”. Bring to a boil, reduce heat to low and simmer for 2 minutes. Stir in mustard and beef stock, return roast to pan and cover with lid. Place in the oven and braise for 4 hours. Top roast with red cabbage and braise an additional 1 hour or until cabbage has softened and roast is fork tender (or as many as you want).

German Style Braised Chuck Roast