Rindsbraten or German Beef Roast

Rindsbraten or German Beef Roast

This is my mothers recipe. She went to culinary school, and was an excellent cook. She taught me early on, and it must ingrained in me. Back when mother was alive, she must have spend half of her life in the kitchen. Cooking, baking, food decoration was her passion.

In our parents house we used to joke to my dad. There is a German saying “Liebe geht durch den Magen” which translates to “Love goes through the stomach”. It gave us a chuckle at the dinner table.

I recommend mashed potatoes, wide noodles, horseradish sauce and my Cranberry Chutney as a side. Instead of Cranberries you can try my Apple Cranberry Chutney

Here are some of the Crock Pots or Instant Pots to choose from:

Can be cooked in a large pot or Dutch oven with a cooking time of 1.5 to 2 hours.

With this recipe I use a Slow Cooker, also called Crockpot, cooking on low for about 7 to 8 hours

 *It is optional, also not necessary to prepare the meat first. Unless you have a Chuck roast, to soften the tougher Top Round, try rubbing it in salt and spices a day ahead in in the fridge wrapped in plastic. It breaks down the sinew a little, and adds flavor to the inside of the meat. After 24 hours take it out and rinse.

Rindsbraten or German Beef Roast

Rindsbraten or German Beef Roast
Category: Main meal
Cuisine: German
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes

As a side I recommend mashed potatoes, wide noodles, horseradish sauce and cranberries (or Preisselbeeren) Instant Pot recipe: sear meat on all sides, add vegetables, close lid, 35 min high pressure, 10 min slow release.


  • 2 to 3 lb. Top Round. Roast *, or Chuck roast
  • 1 large onion
  • 1/2 lb. baby carrots
  • 2 stalks celery
  • Parsley
  • 1 can of diced tomatoes
  • 2 bay leaves
  • 3 cloves
  • 1 Knorr beef cube
  • 1 1/2 tsp Kosher salt
  • 1 tsp course ground black pepper
  • 2 tbsp Cornstarch and flour for thickening
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Redwine (optional)
  • With that you can serve a Horseradish sauce:
  • 1 cup (8 ounces) sour cream
  • 3 to 4 tablespoons prepared horseradish
  • 1 teaspoon coarsely ground pepper
  • 1/8 teaspoon Worcestershire sauce


  • Cut up the vegetables. After seasoning the roast, fry it from all sides in a pan. You can use olive oil. I use leftover bacon grease for frying.
  • 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. Then cook on low for about 8 hours in the crock pot, or 1.5 hours on a normal cook top).
  • 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 flower 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, like Worcestershire sauce and/or Redwine


At the very end round of the gravy with Worcestershire Sauce and/or Redwine

Nutrition information

8 to 10 Servings

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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