German Pot Roast

Ingredients

4 pounds chuck roast
2 teaspoons salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 large onion, cut into chunks
3 carrots, peeled and cut into chunks
4 sprigs thyme
2 bay leaves
6 ounces can tomato paste
1 bottle brown ale
1/2 cup German mustard
4 cups beef stock
1 small head red cabbage, cut into ribbons

Directions

  1. Preheat oven to 275° F (135° C). Season chuck roast on all sides with salt and pepper.
  2. In a Dutch oven, heat oil over medium-high heat and sear roast, about 3 minutes per side. Remove roast from pan and set aside. Turn heat to medium and add onion, carrot, thyme and bay leaves. Sear 3 minutes, stir in tomato paste and cook 2 more minutes.
  3. Stir in beer, scraping pan bottom to deglaze . Bring to a boil, reduce heat to low and simmer 2 minutes. Stir in mustard and beef stock, return roast to pan and cover with lid.
  4. Place in oven and braise 4 hours. Top roast with red cabbage and braise an additional 1 hour or until cabbage has softened and roast is fork tender.

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