German Beef Pot Roast

Total time: 99hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 454 Kcal, 66g Protein, 6g Carbohydrates, 14g Fat


  • 7 dl red wine
  • 1.2 kg roast beef (e.g. eye of round)
  • 1 onion
  • 2 dl red wine vinegar
  • 1 bay leaves
  • 1 cloves
  • some black peppercorns, crushed
  • 1 carrots, cut into pieces
  • 1 celery, cut into pieces
  • 1 sprig rosemary
  • 1 sprig thyme
  • clarified butter zum Braten
  • 1 tsp. salt
  • 2 tsp. Maizena cornflour
  • salt and pepper to taste
  • 2 tbsp. Water


  • Place the meat in a large bowl. Pour over the wine and vinegar and add all the remaining ingredients including the rosemary. Cover and marinate the meat in the fridge for about 4 days, turning daily. Remove the meat and vegetables, pat dry. Bring the liquid to the boil, skim off any foam, strain through a sieve and set aside. Heat the clarified butter in a pan Season the meat with salt, brown all over for approx. 10 mins. over a medium heat, only turning when a crust has formed. Remove the meat, wipe the cooking fat from the pan and add a little clarified butter. Fry the vegetables for approx. 5 mins., pour over the liquid and bring to the boil. Return the meat to the pan - it should be half covered by the liquid.
  • Cover and cook over a low heat for approx. 2 1/2 hrs, turning the meat occasionally. Remove the meat, cover and leave to stand for approx. 10 mins. before carving. Pour the liquid into a pan through a sieve and reduce by half. Mix the cornflour with the water and add, stirring with a whisk. Simmer the sauce for approx. 5 mins., season. Carve the meat across the grain and serve with the vegetables and sauce.

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