Best Fuhrmannsbraten Braised Pot Roast Recipes

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THE CARTER'S ROAST - FUHRMANNSBRATEN - BRAISED BEEF ROAST



The Carter's Roast - Fuhrmannsbraten - Braised Beef Roast image

This beef roast is flavored with paprika, allspice and caraway, with a sauce out of tomato, soup greens and, of course, sour cream. I found this to post for zwt6 germany on about.com. The arm roast can be replaced by whatever other inexpensive cut you like. Enjoy!

Provided by Leahs Kitchen

Categories     Stew

Time 2h30m

Yield 1 roast, 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons clarified butter or 2 tablespoons cooking oil
3 lbs arm roast
salt
pepper
ground sweet, Hungarian paprika
1 carrot, chopped
1 leek, cleaned and chopped
1/4 celeriac, peeled and chopped or 2 stalks celery, chopped
1 small onion, chopped, about 1 cup
1/4 cup tomato paste
1 bay leaf
1 teaspoon whole allspice or 1/2 teaspoon ground allspice
1 teaspoon caraway seed
2 tablespoons sour cream (optional)
1 tablespoon lemon juice (optional)

Steps:

  • Melt the butter or oil in a pan which is large enough to hold your roast and comes with a tight-fitting lid.
  • Rub the roast all over with salt, pepper and paprika and brown on all sides in the hot fat. Remove to a plate.
  • Add the finely chopped vegetables and brown them, stirring often. Put the roast back in the pan.
  • Add the tomato paste (thin with 1/2 cup water), and the spices. Pour another cup of water into the pan, stir and close the lid tightly.
  • Braise on low heat for 1 1/2 - 2 hours, or until roast is fork tender. Check roast occasionally and add water as necessary.
  • Remove the roast and keep warm.
  • For a smooth sauce purée the vegetables using a hand blender. Add the sour cream to the sauce and heat through. Taste and adjust the seasonings. You may want to add a little lemon juice as well as salt and pepper.
  • Tip: To keep the large allspice out of the sauce, you may wish to put them and the bay leaf in a twist of cheesecloth tied with string so that you can remove them before you finish the sauce.

BRAISED BEEF POT ROAST



Braised Beef Pot Roast image

Make and share this Braised Beef Pot Roast recipe from Food.com.

Provided by Dancer

Categories     Roast Beef

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs sirloin, 1" thick
1 tablespoon olive oil, or canola oil
2 onions, cut in eighths
8 carrots, cut in 2" pieces
4 stalks celery, cut in 2" pieces
1/2 cup red wine vinegar, or 1 cup red wine
1 1/2 cups beef broth
1 bay leaf
1 bay leaf
1/2 teaspoon dried thyme
1/8 teaspoon salt and black pepper, freshly ground

Steps:

  • Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
  • In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
  • Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
  • Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
  • Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
  • Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.

Nutrition Facts : Calories 209, Fat 6.6, SaturatedFat 2, Cholesterol 68, Sodium 291.4, Carbohydrate 9.1, Fiber 2.5, Sugar 4.4, Protein 26.6

BRAISED BEEF POT ROAST



Braised Beef Pot Roast image

Make and share this Braised Beef Pot Roast recipe from Food.com.

Provided by CJAY8248

Categories     Roast Beef

Time 2h50m

Yield 1 pot roast, 6 serving(s)

Number Of Ingredients 10

2 lbs beef chuck roast
1 tablespoon olive oil
2 large onions, cut in eighths
8 carrots, cut in 2-inch pieces
4 celery ribs, cut in 2-inch pieces
1 cup red wine
1 1/2 cups beef stock
1 bay leaf
1/2 teaspoon dried thyme
salt and pepper

Steps:

  • Trim the fat from the beef. Cut a piece of kitchen string about 4 times the length of the roast and tie it around the roast at regular intervals along it's length. In a large dutch oven, heat oil over moderately high heat. Brown beef all over, turning it with a long-handled fork, about 10 minutes. Transfer to a plate. Add vegetables to the pan and saute, stirring frequently, about 7 minutes or until browned and slightly softened. Transfer the vegetables to a plate. Return roast to pot with wine, stock, herbs, and salt and pepper. Stir to blend. Cover and simmer gently, turning beef every 30 minutes, about 2 hours. Return the vegetables to the pot, cover, and continue to cook about 15 minutes or until the beef is very tender when pierced with a table fork. Discard bay leaf. Transfer the beef to a chopping board and remove the strings. Slice the meat and serve with the vegetables and pot juices.

ULTIMATE POT ROAST



Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

BRAISED POT ROAST WITH VEGETABLES



Braised Pot Roast with Vegetables image

Provided by Tyler Florence

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 13

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Steps:

  • Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
  • Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Nutrition Facts : Calories 412 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams, Sugar 4.5 grams

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