German-Style Beef Roast
My grandmother's recipe, adapted for the slow cooker, offers convenience and delicious taste.
My grandmother's recipe, adapted for the slow cooker, offers convenience and delicious taste.
- Carbohydrate 21.9306522047939 g
- Cholesterol 128.8224 mg
- Fat 35.3407695953198 g
- Fiber 0.43869879778422 g
- Protein 32.2272389721368 g
- Saturated Fat 14.2110719147536 g
- Serving Size 1 1 Serving (273g)
- Sodium 396.039330663918 mg
- Sugar 21.4919534070096 g
- Trans Fat 4.31898677978668 g
- Calories 548 calories
Step-by-step
- Cut roast in half; sprinkle with pepper.
- Place onion and roast in a 5-qt. slow cooker.
- In a small bowl, combine the beer, ketchup and brown sugar; pour over top.
- Cover and cook on low for 8-10 hours or until meat is tender.
- Remove meat to a serving platter; keep warm.
- Skim fat from cooking juices; transfer to a small saucepan.
- Bring liquid to a boil.
- Combine flour and water until smooth; gradually stir into the pan.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve with roast.
Why does substituting bottled ketchup for fresh tomato paste and vinegar alter the fundamental sauce balance in braising liquids? Preserved tomato condiments introduce high amounts of refined sugar and distilled vinegar simultaneously, supplying both the acid needed to tenderize collagen and the sweetness required to counter bitter malt notes from beer. Using fresh aromatics like raw onions alongside these preserved elements creates a dynamic interplay between bright astringency and deep umami development during long thermal processing cycles.
Sustaining a gentle simmer is the singular technique determining whether the meat shreds cleanly or tightens into unyielding protein fibers. Cooking chuck roast for eight to ten hours on a low thermal setting ensures that intramuscular connective tissue fully converts into gelatin, enriching the surrounding cooking juices naturally before any flour slurry is added.
Blending equal parts all-purpose flour and cold water eliminates lump formation because cold liquid prevents the starch granules from gelatinizing prematurely upon contact. Whisking this slurry directly into boiling pan drippings activates the thickening agents fully within two minutes, yielding a glossy, clinging pan sauce.
