Some recipes hold more than just flavor; they carry a legacy. My Rindsbraten, a traditional German beef roast, is one such dish—my mother’s cherished recipe. She attended culinary school and cooked with a quiet mastery that made every meal feel special. This roast was one of her signature dishes, and each time I prepare it, I can feel her presence in the kitchen.
In our family home, we often teased my dad about the German proverb “Liebe geht durch den Magen,” which means “Love goes through the stomach.” It always brought some laughter to our dinner conversations. My mother introduced me to this saying at a young age, and it has stuck with me ever since. When she was alive, she likely spent a significant portion of her life in the kitchen, as cooking, baking, and food presentation were her true passions.
I often prepare it for special occasions, and sometimes just because. There’s something grounding about the slow rhythm of chopping vegetables, browning meat, and letting the aroma build hour by hour. It’s a dish that asks for patience—and rewards you with comfort.
1. The Foundation: Seasoning and Searing
I begin by mincing onion and slicing carrots and celery—simple ingredients that build a rich, aromatic base. The beef roast is seasoned generously with salt, pepper, paprika, and a touch of cayenne. Then, in a hot pan with a little vegetable oil, I sear the meat on all sides until it’s deeply browned and fragrant.
2. The Vegetables: Building Depth
The roast is browned. Then, I add the vegetables to the same pan. I cook them for about five minutes and stir occasionally. They soften just enough to release their sweetness, leaning tender but still vibrant.
3. Into the Pot: Slow and Steady
Everything goes into the crockpot—the roast, the vegetables, and the flavorful bits scraped from the pan with a splash of water. I add more water. This ensures the meat is nestled in a cozy bath. Then I set the crockpot to low and let it cook for about eight hours. (If I’m using a Dutch oven, it simmers gently for about 1.5 hours.)
4. The Gravy: A Silken Finish
In the final hour, I remove the vegetables and press them through a sieve or blend them into a smooth purée. This gets stirred back into the gravy, enriching it with body and flavor. Then I mix a cornstarch-flour slurry with cold water. I stir it in and close the lid and turn the crockpot to high for 10 minutes until the sauce thickens.
A splash of red wine and a dash of Worcestershire sauce round out the flavor, adding depth and a touch of elegance—just like my mother would have done.
5. Serving: A Dish That Speaks
When I serve Rindsbraten, it’s more than a meal. It’s a story told in aroma and texture, a tribute to my mother’s skill and warmth. I often pair it with buttery potatoes or Spaetzle, and a side of red cabbage or roasted root vegetables. The gravy clings to everything, rich and velvety, and the meat falls apart with a fork.
A Legacy in Every Bite
Cooking this roast reminds me of the quiet lessons my mother taught me—not just about food, but about care, intention, and the joy of feeding others. Whether I’m making it for family or inviting neighbors over to share, Rindsbraten is always a centerpiece of connection.
If you’ve never tried this style of German beef roast, I hope this inspires you to bring it into your own kitchen. And if you have a family recipe that’s close to your heart, I’d love to hear about it.
Serve the Rinderbraten with red cabbage, Potato puree, Bread dumplings, or Potato dumplings, Cheese Spaetzle, Horseradish sauce and my Apple Cranberry Chutney
With this Roast you can serve my Horseradish sauce
Rindsbraten or German Beef Roast
Ingredients
- 3 lb. top round Beef Roast, or Chuck roast
- 1 large onion
- 1/2 lb. baby carrots
- 2 stalks celery
- Parsley
- 1 can tomato paste, or diced tomatoes
- 2 bay leaves
- 3 cloves
- 1.5 cups broth, or water with a beef cube
- 1 1/2 tsp Kosher salt
- 1 tsp coarse ground black pepper, or peppercorns
- 2 tbsp cornstarch and flour for thickening
- 2 tbsp Worcestershire Sauce
- 2 tbsp Red wine (optional
- 1 tbsp vegetable oil for frying
Instructions
- Mince onion, slice carrots and celery
- After seasoning the roast, fry it from all sides in a pan in a little vegetable oil.
- After the browning, add the vegetable, then cook for an additional 5 minutes, until vegetables are leaning tender.
- Place everything to the crockpot, add water to the pan you used, then drop that in also with additional water.
- Cook on low for about 8 hours in the crock pot, or 1.5 hours in a regular pot (Dutch oven).
- In the last hour remove the vegetables and press it through a sieve, or put in mixer, then add back to the gravy.
- Afterwards mix your cornstarch flour mix with a little cold water and stir it into the sauce, close lid of crockpot.
- Turn on high for 10 minutes until liquid is thickened.
- Add some additional spices, also Worcestershire sauce and/or Red wine
Notes
As a side I recommend Mashed Potatoes, wide noodles, Spätzle, Horseradish sauce and cranberries to substitute for Preisselbeeren
