Grandma’s German Pot Roast
Grandma’s German Pot Roast
Servings Prep Time
6-8 20Minutes
Cook Time Passive Time
1-2Hours 15Minutes
Servings Prep Time
6-8 20Minutes
Cook Time Passive Time
1-2Hours 15Minutes
Ingredients
Instructions
  1. With a sharp chef’s knife, stick your roast with the pointy end and insert the garlic cloves. Do this on all sides.
  2. Season your roast generously with salt and pepper then let it rest for 5 minutes. While you’re waiting, get the flour ready.
  3. Dust the roast on all sides with flour. The flour will absorb any excess moisture on the roast, give it a nice crust, and help to thicken the eventual gravy.
  4. Heat a dutch oven on medium-high heat and add a tablespoon or two of oil. When your oil’s nice and hot, add your roast and brown it on all sides.
  5. When your roast is brown (or you’re getting impatient), add the onion, and cook for a few minutes until softened slightly.
  6. Add your ketchup (or tomato paste) and cook for a few more minutes. The ketchup will give it some color and add a slight sweetness to the gravy. Stir it all up!
  7. Add the water. At this point, it’s going to look pretty gross, which is why I don’t have a pretty picture for you. Just trust me. Bring it to a boil and lower the heat to a simmer. Simmer for 1-2 hours until done. If the top of your roast sits above the water, you’re going to want to flip it halfway during cooking. Otherwise, your garlic at the top may not cook.
  8. When done, remove your roast from the pot and let it rest.
  9. BONUS ROUND: While you’re waiting, add a half cup to one cup of red wine to the pot and let the gravy reduce. To speed up the process you can thicken it with some flour mixed in cold water. If you’re lazy, skip this step.
  10. Once rested, slice. Serve with spaetzle and german red cabbage.
Recipe Notes

TIP The key here is to cook the roast slow, just until done. Ignore the voice in your head that says, “The longer I cook it, the more tender it will be, right?” WRONG. If you overcook it, it will dry out.