German Roast With Gravy Recipe

Senfbraten (German Roast Pork with Mustard Gravy)

WEBSep 28, 2023 · Rub the roast down with salt and freshly ground black pepper. Generously rub it down with German mustard. Heat the oil in a …

Rating: 5/5(17)
1. Rub the roast down with salt and freshly ground black pepper. Generously rub it down with German mustard.
2. Heat the oil in a Dutch oven over high heat. Once hot, add the roast and generously brown on all sides. This will give the roast its wonderful flavor.
3. Add the onions and the butter and cook for a couple of minutes. Add the garlic and cook for another minute. Add the white wine and boil for 3 minutes until mostly evaporated.
4. Add the bay leaf, thyme, beef broth and carrots (they will add a touch of sweetness to the gravy). Bring it to a boil, reduce the heat to low, cover and simmer for about 90 minutes or until the roast is nice and tender. (Alternatively roast it in the oven for about 3 hours if using a marbled cut like pork butt and for about 2 hours if using pork loin or pork shoulder. Check periodically for doneness - as soon as the roast is tender - to avoid overcooking.)

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Sauerbraten (German pot roast) • The View from Great …

WEBSep 16, 2020 · Make the recipe as written up through step 3. In step 4 place the meat and marinade in your Instant Pot and cook on high …

1. Put all the marinade ingredients into a large non-reactive pot such as cast iron (make sure it's big enough to hold the marinade and meat.) Bring to a boil, then let cool to room temperature.
2. Submerge the chuck roast into the marinade, and cover tightly. Refrigerate for up to 3 days. If your meat is not fully covered in liquid, plan to give it a turn every day so it marinates evenly. You can also do this in a very large heavy duty zip lock bag.
3. Remove the meat from the marinade (it will be beautifully pink from the wine) and pat it dry, removing any stray bits of veggie as well. Remove the marinade to a bowl and wipe out the pot. Lightly coat the bottom of the pot with oil and heat until quite hot but not smoking. Brown the meat on all sides.
4. Add the marinade back into the pot with the meat and bring to a boil. Scrape up any browned bits from the bottom as you heat. Now you have a choice: either turn the heat down, cover, and let gently simmer on the stove for 2 1/2 to 3 hours, or you can cover and put the pot into a 325F oven for the same amount of time. Note: whichever method you choose, you want the pot to be a gentle simmer, not a rolling boil, so adjust heat accordingly. I check it a few times during cooking to make sure.

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