German Beef Pot Roast

Total time: 98hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 391 Kcal, 68g Protein, 3g Carbohydrates, 9g Fat


  • Marinate the meat
  • 1.2 kg beef roast (e.g. eye of round)
  • 7 dl red wine
  • 1 bay leaves
  • 1 onion
  • 2 dl red wine vinegar
  • 1 cloves
  • some peppercorns, crushed
  • 1 carrots
  • 1 leek
  • 2 sprig thyme
  • Bake
  • clarified butter to fry
  • 1 tsp. salt
  • Sauce & Cut in slices
  • 2 tsp. Maizena cornflour
  • 2 tbsp. red wine
  • salt and pepper to taste

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  • Marinate the meat

    1. Place the meat in a large bowl. Pour over the wine and vinegar, stud the onion with bay leaf and clove, add with the pepper. Chop the carrots, slice the leek into rings and add with the thyme. Cover and marinate the meat in the fridge for about 4 days, turning daily. 2. Remove the meat and vegetables, pat dry. Bring the liquid to the boil, strain through a sieve, set aside. Heat the clarified butter in a pan Salt the meat and brown for approx. 20 mins. on each side. Remove the meat. Sauté the vegetables in the same pan, adding around 500 ml of the reserved liquid, bring to the boil. Return the meat to the pan. 3. Braise, covered, over a very low heat for around 2 hours. Turn the meat occasionally, adding a little liquid if necessary. Remove the meat, cover and leave to stand for approx. 10 mins. before carving. Pour the sauce into a small pan through a sieve and reduce by half. Stir the cornflour into the wine, add while stirring, simmer the sauce for approx. 5 mins., season the sauce. Carve the meat across the grain and serve with the sauce and vegetables.
  • Bake

    Fleisch und Gemüse herausnehmen, trocken tupfen. Flüssigkeit aufkochen, durch ein Sieb giessen, beiseite stellen. Bratbutter im Brattopf erhitzen. Fleisch salzen, rundum ca. 20 Min. anbraten. Fleisch herausnehmen. Gemüse im gleichen Topf andämpfen, ca. 5 dl beiseite gestellte Flüssigkeit dazugiessen, aufkochen. Fleisch wieder beigeben. Schmoren: zugedeckt bei kleinster Hitze ca. 2 Std. Fleisch gelegentlich wenden, wenn nötig etwas Flüssigkeit beigeben.
  • Sauce & Cut in slices

    Braten herausnehmen, vor dem Tranchieren zugedeckt ca. 10 Min. ruhen lassen. Sauce durch ein Sieb in ein Pfännchen giessen, zur Hälfte einkochen. Maizena mit dem Wein anrühren, unter Rühren beigeben, Sauce ca. 5 Min. köcheln, Sauce würzen. Braten quer zur Faser tranchieren, Sauce und Gemüse dazu servieren.
  • Tipp:

    Rotweinessig durch Aceto balsamico ersetzen.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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