German-Style Pot Roast

Ingredients

• 2.5-3 pounds beef chuck roast
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 3 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon caraway seeds
• 4 medium potatoes, peeled and cut into chunks
• Chopped fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the beef chuck roast with salt and black pepper.
3. In a Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
4. Sear the beef on all sides until browned. Remove the beef from the pot and set it aside.
5. In the same pot, add sliced onion, carrots, parsnips, and minced garlic. Sauté until the vegetables are softened.
6. Pour in the red wine, scraping the bottom of the pot to release any browned bits.
7. Stir in beef broth, tomato paste, Dijon mustard, Worcestershire sauce, bay leaves, dried thyme, and caraway seeds.
8. Return the seared beef to the pot, nestling it among the vegetables and liquid.
9. Cover the pot with a lid and transfer it to the preheated oven. Bake for about 2.5 to 3 hours or until the beef is tender.
10. Add the peeled and chopped potatoes to the pot during the last 45 minutes of cooking.
11. Once the beef is fork-tender and the potatoes are cooked through, remove the pot from the oven.
12. Discard the bay leaves and adjust the seasoning if needed.
13. Garnish with chopped fresh parsley if desired.
14. Serve your German-Style Pot Roast hot.

Enjoy the rich and savory flavors of this German-inspired pot roast with a side of crusty bread or buttered noodles!