This German beef roast, the Rindsbraten, is my mother’s 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 spent 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
Serve the Rinderbraten with red cabbage, Potato puree, Bread dumplings, or Potato dumplings, Cheese Spaetzle, Horseradish sauce and my Apple Cranberry Chutney
The Beef roast can be cooked in a large pot or Dutch oven with a cooking time of 1.5 to 2 hours, a slow cooker 6 to 8 hours for 3 lb beef. Instant Pot about 30 to 40 minutes.
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 remove from the refrigerator and rinse.
Lately, I’ve been using my Instant Pot which takes about 20 minutes per pound, from start to finish 1.5 hours. Sear the seasoned beef roast in Instant Pot, brown each side of the roast for 3 mins in some oil. Remove roast from pot, add 1 cup both, 1 cup water and 3 tbsp Worcestershire sauce, a half onion and some parsley. Put back the beef roast (~3 pounds) on a trivet and pressure cook for 60 to 70 minutes. Slow release 10 min. Open top and season, add some tomato paste and red wine to prepare the gravy.
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
