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.
Here are some of the Crock Pots or Instant Pots to choose from:
2 to 3 lb. Top Round. Roast *, or Chuck roast
Can be done 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
Instead of Cranberries try my Apple Cranberry Chutney
Photo instruction below
Cut up the vegetables. After seasoning the roast, fry it from all sides in a pan. You can use olive oil, I save my bacon grease for frying.
After the browning, add the vegetable, then cook for an additional 5 minutes, until vegetables are leaning tender.
Put 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 last hour you can remove the vegetables and press it through a sieve, Or put in mixer, than 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 15 minutes until liquid is thickened.
At the very end round of the gravy with Worcestershire Sauce and/or Redwine
I recommend mashed potatoes, wide noodles, horseradish sauce and my Cranberry Chutney