- Preheat your oven to 325°F (163°C).
- Season the beef chuck roast with salt and black pepper.
- In a Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
- Sear the beef on all sides until browned. Remove the beef from the pot and set it aside.
- In the same pot, add sliced onion, carrots, parsnips, and minced garlic. Sauté until the vegetables are softened.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits.
- Stir in beef broth, tomato paste, Dijon mustard, Worcestershire sauce, bay leaves, dried thyme, and caraway seeds.
- Return the seared beef to the pot, nestling it among the vegetables and liquid.
-
Cover the pot with a lid and transfer it to the preheated oven. Bake for about 2.5 to 3 hours or until the beef is tender.
- Add the peeled and chopped potatoes to the pot during the last 45 minutes of cooking.
- Once the beef is fork-tender and the potatoes are cooked through, remove the pot from the oven.
- Discard the bay leaves and adjust the seasoning if needed.
- Garnish with chopped fresh parsley if desired.
- Serve your German-Style Pot Roast hot.
|