Name: German-Style Pot Roast – Tangy, Tender, Traditional Dinner
Ingredients: 2 cups beef broth; ½ cup apple cider vinegar; 1 onion, sliced; 2 cloves garlic, minced; 1 tbsp brown sugar; 1 tsp whole mustard seeds; 1 tsp black peppercorns; 1 bay leaf; 1 tsp salt; 3–4 lb chuck roast or bottom round roast; Salt and pepper to taste; 2 tbsp vegetable oil; 2 tbsp flour (for thickening); 2 carrots, chopped; 2 celery stalks, chopped; ½ cup raisins (optional, for sweet-sour balance)

Ingredients

Scale

For the Marinade:

2 cups beef broth
½ cup apple cider vinegar
1 onion, sliced
2 cloves garlic, minced
1 tbsp brown sugar
1 tsp whole mustard seeds
1 tsp black peppercorns
1 bay leaf
1 tsp salt

For the Roast:

3–4 lb chuck roast or bottom round roast
Salt and pepper to taste
2 tbsp vegetable oil
2 tbsp flour (for thickening)
2 carrots, chopped
2 celery stalks, chopped
½ cup raisins (optional, for sweet-sour balance)

Instructions

1. Marinate the Roast (Optional but Traditional)

Combine marinade ingredients in a pot.
Place roast in a large bag or container, pour marinade over.
Refrigerate for 12–48 hours, turning occasionally.

2. Sear the Meat

Pat roast dry, season with salt and pepper.
Sear in hot oil on all sides until browned, 3–4 minutes per side.
Remove and set aside.

3. Sauté Veggies

In the same pot, sauté onions, carrots, and celery until soft.
Add garlic and cook another minute.

4. Deglaze and Add Liquid

Pour marinade (strained if desired) back into pot with beef.
Add extra broth if needed to partially submerge the roast.
Stir in raisins, if using.

5. Slow Cook

Cover and simmer on low for 3–4 hours (or in a 325°F oven).
Roast is ready when easily shredded with a fork.

6. Make the Gravy

Remove roast, tent with foil.
Skim fat from pot juices.
Whisk in flour and simmer to thicken gravy, about 5–10 minutes.

7. Serve

Slice roast and serve with gravy and your choice of sides.