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German Pot Roast

Recipe and photo courtesy of Certified Angus Beef

• 4 pounds Certified Angus Beef ® chuck roast
• 2 tablespoons vegetable oil
• 1 large yellow onion, peeled and cut into large chunks
• 3 large carrots, peeled and cut into chunks
• 1 large turnip, peeled and cut into chunks
• 4 sprigs thyme
• 2 bay leaves
• 8 black peppercorns
• 8 juniper berries (optional)
• 1 teaspoon horseradish
• 1 (6-ounce) can tomato paste
• 2 (12-ounce) bottles brown ale beer (Brookly Brown Ale works well)
• 4 cups beef stock
• Salt and freshly ground black pepper to taste



1. Preheat oven to 175° F.
2. Heat oil in heavy-bottom pan. Season roast with salt and freshly ground black pepper. Sear on all sides until brown.
3. Remove roast from pan and set aside. Add onions, carrots, turnips, thyme, bay leaves, juniper berries, horseradish and peppercorns to pan; allow vegetables to caramelize.
4. Add tomato paste and cook 2 to 3 minutes. Deglaze pan with beer and cook another 2 to 3 minutes.
5. Return roast to pan, add beef stock and bring to a low simmer. Place in oven or transfer all ingredients to a slow cooker.
6. Cook for 8 to 10 hours, until fork tender. Remove roast from oven and let rest 10 to 15 minutes. Strain vegetables, reserving liquid for sauce.