It’s Jason and Sarah

This is a recipe for a Bavarian Pot Roast, which has been adapted from several recipes, and some improvisation during the cooking process. This is best cooked in a cast iron dutch oven, due it’s ability to heat evenly and retain heat well.

Ingredients:

• Chuck Roast (tied)
• 48oz Beef Broth
• 20oz Red Wine – (Pinot Noir) or 20oz Ale (Four Peaks – Kilt Lifter,  – Session)
• 1 White Onion – cubed
• 1 White Cabbage – coursely chopped (Red also works, gives a sweeter favor)
• 1 Garlic Clove (pressed)
• Juice of 1 Lemon
• 2 tbls White Vinegar
• Salt
• Pepper
• Rosemary (dry)
• Fennel (dry)
• Parsley (dry)
• Flour
• Olive Oil

Preparing the Roast
Rub meat with salt, pepper and flour, and allow to come to room temperature.
In a cast iron pot, cover bottom with oil and heat, place meat in oil to brown, rotating to each size (cooking for 20 minutes total)
Preheat Oven to 350
Remove meat and place in warmed dish and cover with foil

Preparing Cooking Broth
In the cast iron pot, reduce heat and add onion, garlic, salt. When onions become translucent slowly add broth and beer/wine, rosemary and fennel.
Increase heat to almost bring to a boil

Cooking the Roast
Add meat back into the pot and place in the oven and cook for 2-2 1/2 hours (or until it separates easily with a fork)

Preparing the Cabbage
Mix vinegar, parsley, lemon juice, salt, pepper and pour over cabbage.
Cover Cabbage and let sit.

When the Roast is Done
Remove meat and place in warmed dish with 4 ladles of broth and cover.

Cooking the Cabbage
Place cast iron pot on stove at medium heat, add cabbage and juice.
Cook cabbage for 15-20 or to desired textured.

Cooking the Gravy
Strain out cabbage and add 2 ladles of broth to cabbage.
Strain remaining broth to remove rosemary, fennel and onion.
Pour the strained broth in a large sauce pan at medium heat.
Mix in flour to thicken. Season as needed, typically needs a little salt.