Golden-browned roast sits amidst an autumnal tapestry of hearty vegetables. Variations of orange, yellow, and purple skin of the root vegetables pop against the dark undertones of the pot roast, while sprigs of fresh herbs add visual lift and lend a sense of rustic charm.

Oktoberfest Sauerbraten Roast with Roasted Root Vegetables

Name: Oktoberfest Sauerbraten Roast with Roasted Root Vegetables
Prep time: 1440 min
Cook time: 240 min
Total time: 1680 min
Yield: 6
Cuisine: German
Ingredients: beef chuck roast, 2.5 kg; large onions, 2 quartered; garlic, 4 cloves minced; beef broth, 4 cups; red wine vinegar, 1 cup; juniper berries, 1 teaspoon; bay leaves, 2; sprigs fresh thyme, 2; large carrots, 2 peeled and cut into 2-inch pieces; large parsnips, 2 peeled and cut into 2-inch pieces; small rutabaga, 1 peeled and cut into 2-inch pieces; small buttercup squash, 1 peeled and cut into 2-inch pieces; olive oil, 2 tbsp; Salt and Pepper, to taste

Category Main Course

Prep 1440 minutes

Cook 240 minutes

Style German

Technique marinating

Diet Friendly Gluten-Free

Daily Recipe: October 02, 2024

As a tribute to the end of Oktoberfest, we're creating a traditional German dish with a playful twist. This delicious meal is based on 'Sauerbraten', a pot roast usually made from beef, marinated before being slow-cooked. The marinating process and slow cooking make this dish incredibly tender and flavorful. In this variation, we will roast our vegetables whole in the pan with the meat, adding a visual drama to the plate.

Ingredients (for 6)

Beef chuck roast - 2.5 kg
Large onions - 2 - quartered
Garlic - 4 cloves - minced
Beef broth - 4 cups
Red wine vinegar - 1 cup
Juniper berries - 1 teaspoon
Bay leaves - 2
Sprigs fresh thyme - 2
Large carrots - 2 - peeled and cut into 2-inch pieces
Large parsnips - 2 - peeled and cut into 2-inch pieces
Small rutabaga - 1 - peeled and cut into 2-inch pieces
Small buttercup squash - 1 - peeled and cut into 2-inch pieces
Olive oil - 2 tbsp
Salt and pepper - to taste

Preparation

Step 1 - 🧄🌿🥩

Combine onions, garlic, beef broth, vinegar, juniper berries, bay leaves and thyme in a large pot. Add beef roast, cover and refrigerate for 24 hours to marinate.
Step 2 - 🔥🍳🥩

Preheat oven to 325°F (165°C). Remove beef from marinade, patting it dry, and brown on all sides in a hot ovenproof skillet with a bit of oil.
Step 3 - 🍳🥘🔥

Add the marinade to the skillet with the beef. Bring to a simmer, cover and transfer to the preheated oven.
Step 4 - 🥕🍠🌿

Roast for 3 hours. Add carrots, parsnips, rutabaga, and buttercup squash to the skillet. Drizzle vegetables with olive oil and season with salt and pepper.
Step 5 - 🔥🥘🕒

Return skillet to the oven and continue roasting until the beef is tender and the vegetables are golden, about 1 hour more.
Step 6 - 🔪🍽️🥣

To serve, slice the roast and plate with the roast vegetables, spooning some of the pan juices over top.

Additional

This Sauerbraten roast is a wonderful way to celebrate Oktoberfest from the comfort of your own home. While the preparation takes some time, the result is worth every moment! Kids can participate in arranging the vegetables around the roast. For a unique twist, consider substituting red wine vinegar with apple cider vinegar to echo the apple season.