German Beef roast, Rindsbraten

Rindsbraten or German Beef Roast

This 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 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. Instant Pot about 30 to 40 minutes.

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

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, prepare the gravy.

With this Roast you can serve my Horseradish sauce