German beef pot roast

German beef pot roast

Total: 98 hr 45 Min. | Active: 45 Min.
Nutritional value / people: 391 kcal
, Fat: 9 g
, Carbohydrate: 3 g
, Protein: 68 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Marinate the meat

1 ⅕kg roast beef (e.g. eye of round)
7dl red wine
2dl red wine vinegar
1 onion
1 bay leaf
1 clove
some peppercorns, crushed
1 carrot
1 leek
2sprigs thyme


clarified butter for frying
1tsp salt

Sauce & carving

2tsp cornflour
2tbsp red wine
salt and pepper to taste
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How it's done

Marinate the meat

Place the meat in a large bowl. Pour over the wine and vinegar, stud the onion with bay leaf and clove, add with the pepper. Chop the carrots, slice the leek into rings and add with the thyme. Cover and marinate the meat in the fridge for about 4 days, turning daily.


Remove the meat and vegetables, pat dry. Bring the liquid to the boil, strain through a sieve, set aside. Heat the clarified butter in a pan. Salt the meat and brown for approx. 20 mins. on each side. Remove the meat. Sauté the vegetables in the same pan, adding around 500 ml of the reserved liquid, bring to the boil. Return the meat to the pan. Braise, covered, over a very low heat for approx. 2 hrs. Turn the meat occasionally, adding a little liquid if necessary.

Sauce & carving

Remove the meat, cover and leave to stand for approx. 10 mins. before carving. Pour the sauce into a small pan through a sieve and reduce by half. Stir the cornflour into the wine, add while stirring, simmer the sauce for approx. 5 mins., season the sauce. Carve the meat across the grain and serve with the sauce and vegetables.

Good to know
Tip: Replace the red wine vinegar with balsamic vinegar.


Cutting carrots into strips, slices, sticks or cubes

Cutting carrots into strips, slices, sticks or cubes

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