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Lutheran Recipes
Lutherans are famous for potlucks. Share your recipes with the rest of the Lutheran World here!
German Pot Roast
Pot Roast my Grandma Keller (ne Mittlekauf) made, a favorite Sunday dinner at my house growing up, or ...
Ingredients
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
Directions
Servings:
6 |
Prep Time:
30 minutes. cook time, 4 hours
Ingredients
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
Directions
- 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
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