German Pot Roast (Rinderbraten)

Ingredients

• 3 lbs beef chuck roast, boneless
• 3 medium yellow onions
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Pat the beef roast dry with paper towels, pressing firmly on all surfaces until no moisture remains; this helps the meat brown evenly.

2. 2

   Cut each onion in half from root to tip, then place each half flat-side down and slice crosswise into half-moon pieces about 1/4 inch thick.

3. 3

   Sprinkle the salt and black pepper evenly over all sides of the beef roast, rubbing it in with your fingers.

4. 4

   Set a 5-quart Dutch oven or heavy covered pot on the stove over medium-high heat for 2 minutes until it is very hot.

5. 5

   Add 2 tablespoons of olive oil to the pot, tilting to coat the bottom; it should shimmer and slide quickly when you tilt the pan.

6. 6

   Carefully place the beef roast in the center of the pot; it will sizzle loudly. Do not move it for 4 minutes so the bottom develops a dark brown crust.

7. 7

   Using tongs, flip the roast over and sear the second side over medium-high heat for another 4 minutes until dark brown, without moving it.

8. 8

   Remove the roast from the pot and set it on a clean plate; the pot should have brown crusty bits stuck to the bottom.

9. 9

   Add the sliced onions to the same pot over medium-high heat and stir with a wooden spoon every 30 seconds for 6 minutes until they turn golden brown and caramelize.

10. 10

    Stir the tomato paste into the onions and cook, stirring constantly, for 90 seconds until it darkens slightly and smells sweet and concentrated.

11. 11

    Pour the beef broth into the pot and use the wooden spoon to scrape the brown crusty bits from the bottom and sides of the pot; the liquid should be steaming.

12. 12

    Return the beef roast to the pot, nestling it among the onions; the broth should come halfway up the sides of the meat.

13. 13

    Cover the pot with its lid and reduce the heat to medium-low (the broth should barely bubble gently when you peek under the lid).

14. 14

    Braise the roast, covered, for 2 hours and 30 minutes; check the pot after 1 hour and 15 minutes—the meat should be very tender when pierced with a fork.

15. 15

    Remove the pot from the heat and carefully lift the roast onto a cutting board using tongs; let it rest uncovered for 10 minutes.

16. 16

    Slice the beef roast against the grain (perpendicular to the long muscle fibers) into slices about 1/2 inch thick using a sharp serrated knife.

17. 17

    Arrange the beef slices on a serving platter and spoon the onions and pan sauce over the top; taste a spoonful of sauce and adjust salt and pepper if needed.

Tools you’ll need

• 5-quart Dutch oven or heavy covered pot with lid
• cutting board
• sharp chef's knife
• paper towels
• wooden spoon
• tongs
• serrated knife
• meat fork

More recipes like this

• 

  Microwave Chocolate Fudge

  15 min

• 

  Homemade Granola Bars

  30 min

• 

  Chouriço Assado

  25 min

• 

  Caldo de Pollo

  50 min