Today is the last day of Oktoberfest. Some think it goes through October but it doesn’t. It actually starts towards the end of September and runs until today. The original Oktoberfest is a huge festival in Munich, Germany, that’s been going on since 1810. It lasts for two weeks and always ends on the first Sunday in October.
Oktoberfest started off as a celebration of the marriage of the crowned prince, Ludwig of Bavaria. Click here for just a little bit more about Oktoberfest.
Here is a German inspired pot roast to celebrate this fun holiday.
Here’s how you do it:
Start by mixing together all of the dry herbs and spices into a bowl.
Rub the mixture over the pot roast and let them sit for about an hour.
Mix the juniper berries, caraway, broth, vinegar and the ground mustard together, blending well. Let it sit for an hour as well.
Next melt the bacon fat in the heavy, oven-proof kettle on low,
then and add the strips of salt pork. Be sure to cut it into small pieces. Cook on low until the salt port begins to crisp up and has rendered it’s fat. (I use a heavy cast-iron dutch oven.)
Add the pot roast to the fat and brown it on both sides.
Top it off with the carrots, onions, and potatoes and then pour the seasoned broth over the top.
Cover it and cook at 325° for 1-1/2 to 2 hours.
Remove the lid and cook for another hour. The meat should be tender enough to come apart with a fork.
Gently lift the meat and vegetables onto a platter.
Melt the butter in a medium saucepan on low. Stir in the flour and cook until it begins to turn a light brown.
Ladle in about 1-1/2 cups of the liquid (remove the juniper berries) from the meat and whisk to blend.
Remove from the heat and add the sour cream. Continue to whisk until its well blended.
Serve the pot roast with the gravy on the side and some sauerkraut perfect. Makes a perfect German meal. My German grandparents would approve. Enjoy
© Copyright 2022 The Lazy Gastronome
A traditional beef pot roast seasoned with juniper, caraway and vinegar. A bright and flavorful dish.
- 2 pound Beef chuck pot roast
- 8 large carrots, cut into thirds
- 1 large onion, quartered
- 4 large potatoes, quartered
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika
- 1 teaspoon lemon pepper
- 1-1/2 teaspoon kosher salt
- 2 teaspoon dried minced garlic
- 2 Tablespoon bacon fat or butter
- 2/3 cup salt pork, rind removed and cut into strips
- 2 cups beef broth
- 1 Tablespoon apple cider vinegar
- 1 Tablesoon whole juniper berries
- 1 teaspoon whole caraway seed
- 1 Tablespoon stone ground mustard
- 1/3 cup butter
- 1/4 cup flour
- 1/4 cup sour cream
- fresh cracked pepper and sea salt to taste
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Start by mixing together all of the dry herbs and spices into a bowl.
-
Rub the mixture over the pot roast and let them sit for about an hour.
-
Mix the juniper berries, caraway, broth, vinegar and the ground mustard together, blending well. Let it sit for an hour as well.
-
Next melt the bacon fat in the heavy, oven-proof kettle on low, then and add the strips of salt pork. Be sure to cut it into small pieces. Cook on low until the salt port begins to crisp up and has rendered it’s fat. (I use a heavy cast-iron dutch oven.)
-
Add the pot roast to the fat and brown it on both sides. Top it off with the carrots, onions, and potatoes and then pour the seasoned broth over the top. Cover it and cook at 325° for 1-1/2 to 2 hours. Remove the lid and cook for another hour. The meat should be tender enough to come apart with a fork.
-
Gently lift the meat and vegetables onto a platter.
-
Melt the butter in a medium saucepan on low. Stir in the flour and cook until it begins to turn a light brown.
-
Ladle in about 1-1/2 cups of the liquid (remove juniper berries) from the meat and whisk to blend.
-
Remove from the heat and add the sour cream. Continue to whisk until its well blended.
-
Serve the pot roast with the gravy on the side and some sauerkraut perfect. Makes a perfect German meal. My German grandparents would approve. Enjoy
© Copyright 2022 The Lazy Gastronome
So glad I can across this recipe. I am not the best of cooks and your instructions are perfect – the rub recipe is amazing!
Glad you enjoyed it
YUM! Looks good! I always made pot roast in the oven then graduated to a crock pot. Now, I’ve discovered how fast and easy it is in an Instant Pot. Thanks so much for linking up at the Unlimited Link Party 84. Shared.
one of these days I need to get an instant pot
CONGRATS Helen! Your post is FEATURED at the Unlimited Link Party 85!
I’m honored!
This looks delicious!
So flavorful, tender and delicious! Great recipe!
This sounds really good.
Oh my, this recipe looks amazingly delicious and very appealing too! Loved it!
German-inspired Pot Roast – Hearty flavors that warm the soul!
This is the perfect pot roast for the colder weather we are having lately – yum!
Grerman inspired pot roast looks delicious perfect treat.
Yum! Perfect for the Fall weather!