German Style Pot Roast
German food is the ultimate comfort food and this recipe is a great example of that.
- 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.