German Pot Roast with Cabbage

Ingredients

• 4 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon smoked paprika
• 2 tablespoons vegetable oil
• 1 large onion (cut into chunks)
• 4 cloves garlic
• 3 carrots (peeled and cut into chunks)
• 4 sprigs thyme
• 4 sprigs rosemary
• 2 bay leaves
• 6 ounces can tomato paste
• 1 bottle brown ale
• 1 tablespoon Worcestershire sauce
• 1/2 cup German mustard
• 4 cups beef stock
• 1 small head of green cabbage (cut into ribbons)

Instructions

1. 1

   Preheat oven to 300 degrees F.

2. 2

   Season chuck roast on all sides with salt and pepper.

3. 3

   brown: Place a Dutch oven over medium-high heat, add oil, and once hot, add the roast. Sear it on both sides until nicely browned. Remove the roast from the pan and set it aside.

4. 4

   stir: Turn the heat to medium and add the onion, garlic, and paprika. Stir, then add the carrot. Sear for 3 minutes, then stir in the tomato paste and cook for three more minutes.

5. 5

   deglaze: Stir in beer, and scrape the pan bottom to “deglaze” it. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.

6. 6

   Stir in the mustard, Worcestershire sauce, and beef stock. Return the chuck roast to the pan and add the thyme, rosemary, and bay leaves. Cover with lid.

7. 7

   braise: Place in oven and braise for 4 hours.

8. 8

   add cabbage: Top the roast with the cabbage and braise for an additional hour or until the cabbage has softened and the roast is fork-tender.

9. 9

   serve: Garnish with parsley and serve.