German food is the ultimate comfort food and this recipe is a great example of that. A classic style pot roast simmered in a beer-based sauce. Served over mashed potatoes and really does feel homey. Besides their rustic charm, the other big appeal of a pot roast is how easy it is to set and forget. Once you have the roast simmering away, you’re free to walk away and return to it when its time to serve.
German Style Pot Roast
- 1 boneless chuck roast
- 2 tablespoons olive oil
- 500 ml beef broth
- 330 ml bottle lager
- 400 g tin crushed tomatoes
- medium brown onion chopped
- 1 tablespoon apple cider vinegar
- 1 stick cinnamon
- 1 bay leaf
- 1 teaspoon minced ginger
- salt and pepper to taste
- Heat the oil on medium-high in a Dutch oven or large saucepan.
- Sear the beef for 2 minutes on each side or until browned and starting to caramelise. Remove from pan and set aside.
- Reduce heat to medium then add the onion and sauté for 8 minutes or until soft.
- Stir in the cinnamon, ginger and bay then sauté a further 2 minutes.
- Add remaining ingredients and mix well then return beef to the pan and cover.
- Simmer for 2-2 ½ hours or until tender. Remove beef from the pan, increase heat and reduce the sauce to a thick gravy. Pour over the beef and serve over mashed potato.