German Pot Roast
Pot Roast my Grandma Keller (ne Mittlekauf) made, a favorite Sunday dinner at my house growing up, or ...
30 minutes. cook time, 4 hours
A 5-6 pound rump roast, with a good layer of fat on one side.
3 tablespoons vegetable oil
2 bay leaves
1/2 cup cider vinegar
salt and pepper
one can beef broth or more
3 tablespoons flour
- Heat oil to medium high in a large soup pot or dutch oven.
Sprinkle roast on all sides with salt and pepper, then brown on all sides.
After browning, turn down heat, add cider vinegar and bay leaves and cover and simmer for 3 hours to four hours.
Meat will shrink, so don't panic.
Turn off heat and let sit for about 15 minutes.
Remove meat, cover with foil and make gravy.
Pour juices into a fat seperater and pour juices into a seperate container.
Return about 3 tablespoons fat to pan and whisk the flour in and make a roux and stir until slightly brown, but don't let it burn.
Slowly add juices back, and add broth.
Bring to a slow boil then reduce back to simmer.
If not enough gravy, add more broth, if not thick enough, make a paste of fat and flour and wisk in, if not sour enough, add some vinegar.
Slice meat against the grain and serve with gravy.
submitted by: IcksPigeon