German Pot Roast with Cabbage
User Reviews
5
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Prep Time
30 mins
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Cook Time
5 hrs
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Total Time
5 hrs 30 mins
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Servings
6 servings
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Calories
697 kcal
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Course
Main Course
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Cuisine
German
German Pot Roast with Cabbage
Description
This German Pot Roast with Cabbage begins with a 4-pound beef chuck roast seasoned simply with salt, pepper, and smoked paprika. The roast is seared in oil to develop a brown crust, enhancing flavor through the Maillard reaction. Aromatics including onion, garlic, carrots, and herbs such as thyme, rosemary, and bay leaves build a savory base when sautéed with tomato paste and deglazed with brown ale. The braise is enriched with mustard, Worcestershire sauce, and beef stock for depth and a subtle tang.
The roast cooks covered in the oven at 300°F for 4 hours until fork-tender. Cabbage cut into ribbons is then added on top and braised an additional hour, producing soft, flavorful greens that absorb the braising liquid. The combination yields tender, richly flavored meat alongside softened cabbage, characteristic of German comfort food.
This dish can be served by slicing the roast and spooning the cabbage and pan juices over it. It functions well as a satisfying main course in a dinner setting and embodies a classic slow-cooked meal combining protein and vegetables.
Ingredients
- 4 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- 1 onion cut into chunks, large
- 4 cloves garlic
- 3 carrot peeled and cut into chunks
- 4 thyme sprigs
- 4 rosemary sprigs
- 2 bay leaf
- 6 ounces tomato paste canned
- 1 brown ale bottle
- 1 tablespoon Worcestershire sauce
- 1/2 cup mustard German style
- 4 cups beef stock
- 1 green cabbage cut into ribbons, small head
Instructions
- Preheat oven to 300 degrees F.
- Season chuck roast on all sides with salt and pepper.
- Place a Dutch oven over medium-high heat, add oil, and once hot add the roast and sear it on both sides until nicely browned. Remove roast from pan and set aside.
- Turn heat to medium and add onion, garlic, paprika, and stir, add the carrot. Sear for 3 minutes, stir in tomato paste, and cook 3 more minutes.
- Stir in beer, and scrape the pan bottom to “deglaze” it. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
- Stir in mustard, Worcestershire sauce, and beef stock, return chuck roast to the pan and add thyme, rosemary, and bay leaves. Cover with lid.
- Place in oven and braise for 4 hours.
- Top roast with the cabbage and braise for an additional 1 hour or until cabbage has softened and the roast is fork-tender.
- Garnish with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 697 kcal
% Daily Value*
| Calories | 697kcal | 35% |
| Carbohydrates | 22g | 7% |
| Protein | 65g | 130% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 209mg | 70% |
| Sodium | 1638mg | 68% |
| Potassium | 2008mg | 43% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 5918IU | 118% |
| Vitamin C | 66mg | 73% |
| Calcium | 158mg | 16% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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