German Pot Roast - Just Dutch Oven Recipes


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German Pot Roast

4 lb Beef brisket; all fat trimmed off
2 ts Salt
1 ts Ground ginger
1 cl Garlic
1/2 ts Dry mustard
2 c Water
2 md Yellow onions; peeled and quartered
2 Bay leaves
2 tb Whole cloves
1/3 c Sugar
2 ts Fat or vegetables oil
6 Ginger snaps; finely crushed


Rub meat with salt, ginger and cut garlic. Combine remaining ingredients except fat and ginger snaps in saucepan. Bring to a boil and pour over meat. Cool, cover and chill in refrigerator overnight, turning once. remove meat and reserve the marinade. Dry meat with paper towel. Heat fat in heavy skillet until it is sizzling. Sear the meat on all sides. Transfer meat to Dutch oven or deep heavy skillet. Add 1 1/2 cup of marinade. Cover tightly. Simmer on top of stove or braise in moderate oven for 3 1/2 hour, or until meat is tender. Add more marinade as needed. Remove meat to heated serving platter. Strain liquid in spot and return to heat. Skim off excess fat. Thicken with ginger snaps and season to taste with salt and pepper. Reduce gravy slightly, stirring constantly over low heat. Slice meat diagonally and serve alone or with side dishes of gravy and new potatoes cooked in their jackets or potato dumplings or noodles.