The BEST German Beef Pot Roast (Böfflamott)

Name: The BEST German Beef Pot Roast (Böfflamott)
Prep time: 4320 min
Cook time: 240 min
Total time: 4560 min
Yield: 6
Cuisine: German
Ingredients: C&H Premium Cane Powdered Sugar; Journey & Discovery Red Blend - Portugal; BEEF Shoulder; Celery Root (Knob); Yellow Onions, Bag; Del Monte Sliced Carrots; La Tourangelle Extra Virgin Olive Oil; Del Monte California Tomato Paste; Glazed Cognac Pate; Swanson's Natural Goodness® 33% Less Sodium Chicken Broth; Spice Supreme Whole Black Pepper (2 oz); Spicely Organics Peppercorn White, Organic; La Fiesta Whole Star Anise; Cinnamon Sticks; God's Garden Pharmacy Juniper Berries; Organic Whole Bay Leaf; Spice Select Minced Garlic; Spice World Minced Ginger (10 oz); Paradise Candied Diced Lemon Peels; Orange Peel Granules; STAR Red Wine Vinegar; Land O Lakes Light Butter with Canola Oil; Spice Supreme Cayenne Pepper; Argo Corn Starch

Serves 6

4320 mins prep

240 mins cook

4560 mins total

This better-than-Sauerbraten German Beef Pot Roast is a family favorite recipe by Alfons Schubeck! It features lots of wine and spice AND is SO GOOD!

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To create the marinade, in a medium-sized pot, let powdered sugar melt and caramelize until light brown. Add in the red wine and bring to a boil over high heat. Let cool completely. Place the beef shoulder in a large container (I used a gallon size freezer bag), pour the wine marinade onto it, and let marinate in your fridge for 3 to 6 days.

tbsp powdered sugar

bottle red wine

lb beef shoulder roast

Peel the vegetables and cut them into chunks. Remove the meat from the marinade and pat dry.

oz celery root

oz carrots

oz yellow onion

Pour the marinade into a pot and reduce it to a third of the liquid, removing any foam with a skimmer.

Add oil in a large pot over medium heat, brown the beef from all sides, then remove it from the pot (mine sprayed hot oil a lot, so make sure to use a splatter guard).

tbsp olive oil

Add the tomato paste to the oil and let brown for 30 seconds to a minute while stirring, then add the cognac, the reduced marinade, and chicken broth.

tbsp tomato paste

fl oz cognac

fl oz chicken broth

Return the beef to the liquid and add the chopped-up vegetables. Cover with a lid and let roast on the stovetop for 3 to 4 hours at just below boiling (medium simmer), until the meat is tender.

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20 minutes before the end of cooking time, add in the allspice, pepper, anise, cinnamon, juniper berries, bay leaf, garlic, ginger, lemon peel, and orange peel.
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tsp whole allspice
whole star anise
1 centimeter piece cinnamon stick
whole juniper berries
dried bay leaf
garlic clove
½ inch slices fresh ginger
2 inch piece lemon peel
2 inch piece orange peel
tsp whole black peppercorns

At the end of the 20 minutes, remove the beef and strain the roasting liquid, maybe returning it to the pot to let reduce some more if still too thin.

In a small skillet, caramelize the powdered sugar over medium-high heat, then pour vinegar into the skillet and let boil down until the mixture has a syrup-like consistency.

tbsp powdered sugar

fl oz red wine vinegar

Add butter to the reduced roasting liquid and season to taste with the just-made vinegar mixture, salt, cayenne pepper, and sugar.

oz cold butter

cayenne pepper & sugar to taste

If still too thin, thicken by removing a few tablespoons of the sauce, whisking in a little bit (½ tablespoon at a time) of cornstarch, then removing to the sauce and bringing to a boil. Repeat if necessary.

some cornstarch to thicken

Cut the beef into slices and cover in sauce. Serve with potato dumplings to soak up more of that yummy sauce and braised, red cabbage. Guten Appetit!