Pot Roast Of Beef With Wine(Gedampfter Rindsbreten)
A hearty pot roast braised in red wine with vegetables and herbs, offering rich flavors perfect for comforting family dinners or special occasions.
Ingredients
Instructions
- Place the boneless roast in a nonmetal container.
- Add 3 cups of red wine, chopped onions, sliced carrots, garlic, bay leaves, 1/4 teaspoon of pepper, and parsley.
- Cover and refrigerate overnight.
- Turn the meat occasionally during marinating.
- Drain the meat and reserve the marinade.
- Pat the meat dry.
- Coat the meat with a mixture of 1/4 cup all-purpose flour, salt, and 1/4 teaspoon pepper.
- Cook the coated meat as desired until tender.
Tips & Substitutions
For an enhanced flavor, consider marinating the roast for up to 48 hours. You can substitute the red wine with beef broth for a non-alcoholic version. If you prefer a thicker gravy, reserve some marinade and reduce it in a saucepan after cooking. Adding a splash of Worcestershire sauce can also deepen the flavor profile of the dish.
Serving Suggestions
Serve the pot roast with creamy mashed potatoes or roasted vegetables for a hearty meal. A side of country-style vanilla ice cream can be a delightful finish to the dinner. This dish pairs beautifully with a simple green salad tossed with a light vinaigrette for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot roast in a covered dish in a preheated oven at 325°F until warmed through, or use a microwave for quick reheating. For best results, add a little reserved marinade to keep the meat moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast Of Beef With Wine(Gedampfter Rindsbreten) contains roughly 873 calories, with 57g protein, 139g carbohydrates, and 16g fat. It is an excellent source of vitamin C (490% of the Daily Value), iron (184% of the Daily Value), and dietary fiber (128% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 beef for this recipe?
Yes, you can use other cuts like brisket or shoulder, but keep in mind that cooking times may vary. The key is to choose a cut that benefits from slow cooking to become tender, so avoid lean cuts like sirloin.
What can I do if the roast is tough after cooking?
If the roast turns out tough, it may need more cooking time. Return it to the pot with some liquid and simmer on low heat until it becomes tender. Alternatively, slicing it thinly against the grain can also help improve the texture.
Is there a way to make this dish more flavorful?
Absolutely! Adding herbs like thyme or rosemary during the cooking process can enhance the flavor. You might also consider browning the meat in a skillet before marinating to develop a richer taste. Don't forget to taste the marinade before adding it back to the pot!
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).