German Roast
German Roast features tender, flavorful beef slow-cooked with aromatic vegetables and herbs, resulting in a hearty and savory main dish. Its rich gravy complements the robust flavors, making it ideal for family dinners or special occasions where comfort and tradition are appreciated.
Ingredients
Instructions
- Slowly brown the roast beef on all sides in a pan.
- Remove the browned roast from the pan, leaving enough fat to make a gravy.
- Add the onion, celery, parsley, catsup, bay leaf, and cloves to the pan.
- Place the roast back into the pan with the ingredients.
- Cook slowly until the roast is tender.
Tips & Substitutions
For a more robust flavor, consider marinating the roast overnight with garlic and herbs. If you don't have catsup, tomato paste or a mix of chopped fresh tomatoes with a little vinegar can be a good substitute. Browning the meat well is crucial, as it adds deep flavor to the gravy. Don't rush the cooking process; low and slow is key to a tender roast.
Serving Suggestions
Serve the German roast sliced thin with a generous ladle of the gravy over the top. It pairs beautifully with mashed potatoes or egg noodles, and a side of steamed green beans or roasted vegetables adds color and nutrition. For a heartier meal, consider serving it alongside a warm bread roll to soak up the delicious sauce.
Storage & Reheating
Store leftover German roast in an airtight container in the refrigerator for up to 3 days. To reheat, slice the roast and warm it gently in a saucepan with a bit of broth or gravy to keep it moist. Alternatively, you can reheat it in the oven covered with foil at 300°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of German Roast contains roughly 706 calories, with 11g protein, 88g carbohydrates, and 36g fat. It is an excellent source of protein (22% of the Daily Value), iron (22% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1208mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute chuck roast or brisket for the beef roast. These cuts have good marbling and will become tender when cooked slowly. Just adjust the cooking time if using a different size or cut, aiming for tenderness as the key indicator.
What can I do if I don't have fresh parsley?
If you don't have fresh parsley, dried parsley can be used as a substitute. Use about one tablespoon of dried parsley for every three tablespoons of fresh. Alternatively, thyme or rosemary can be great substitutes, adding a different but complementary flavor to the dish.
How can I enhance the gravy flavor?
To enhance the gravy's flavor, consider adding a splash of red wine or beef broth for depth. A teaspoon of Worcestershire sauce can also add umami. Be sure to scrape up the browned bits from the bottom of the pan as they are packed with flavor and will enrich the gravy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).