Found just in time for an Oktoberfest dinner, this Bavarian-style pot roast proved tasty enough to make any time of year.
Like many classic German dishes, and the accompanying recipe for cabbage, it uses a combination of sweet- and-sour ingredients to achieve its savory goodness.
Otherwise, it’s a typical braise, using long, slow cooking in liquid to tenderize the meat. Key to this technique is using only enough liquid to come up about one-half or one-third of the way up the meat.
Interestingly, my kitchen cohort Sue Chef pointed out that many of the flavoring ingredients — onion, tomato, sugar and cinnamon — are also used in the delicious Vietnamese dish known as Bo Kho. Apparently, great cooks think alike wherever they cook.
I wish I could still say this recipe makes use of the inexepensive cut of meat known as beef chuck roast. If you’ve been to the supermarket lately, you know chuck roast has shot up in price. But the dish still goes a long way thanks to its beefy richness and the sauce it produces, which is excellent served with mashed potatoes or dumplings.
Bavarian Pot Roast
2 tablespoons vegetable oil
1 boneless beef chuck roast (about 3 pounds)
1 cup beer or water (plus more as needed)
1 teaspoon beef bouillon
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
2 tablespoons sugar
1 tablespoon white vinegar
2 teaspoons salt
1 teaspoon ground cinnamon
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon ground ginger
Directions:
In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, combine beer, beef bouillon, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger in a bowl. Pour over meat, adding enough water to bring liquid level about halfway up meat.
Bring to a boil, then reduce heat, cover and simmer until meat is tender, 2-1/2 to 3 hours.
Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy.
Note: To prepare in an InstantPot, place browned meat and remaining ingredients in the device, using slightly less water. Cook on “stew” or “pressure cooker” setting.
Sweet and Sour Cabbage
2 tablespoons butter
1/2 large red cabbage, sliced 1/4-inch thick
2 tablespoons sugar
1/4 cup balsamic vinegar
Kosher salt
Freshly ground black pepper
Directions:
Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
Cover and simmer until the cabbage is completely tender but not mushy. Stir often, about 30 to 45 minutes total. If it seems too dry, add some water.
