Recipe: German-Style Pot Roast
This tender pot roast gets a hint of sweetness from apple cider and depth of flavor from caramelized onions and slow-cooked red cabbage. Don’t skip the flaky sea salt, which elevates the flavor of the meat.
- 1½ teaspoons kosher salt
- 1 teaspoon dried onion granules
- 1 teaspoon ground black pepper
- ¼ teaspoon grated nutmeg
- 1 (2½-pound) boneless beef chuck roast
- 2 tablespoons safflower oil
- 4 medium carrots, cut into 2-inch pieces
- 4 medium red potatoes, cut into 2-inch pieces
- ¼ small head red cabbage, cored and shredded (about 3 cups)
- 2 yellow onions, thinly sliced
- ½ cup beef broth
- 1 cup apple cider
- ¼ teaspoon flaky sea salt (like Maldon), for serving
- ¼ cup chopped fresh dill, for serving
In a small bowl, stir together salt, dried onion, pepper and nutmeg. Pat roast dry and rub with seasoning mixture.
Heat oil in a large skillet over medium-high heat. Add roast and brown on all sides, about 10 minutes total. Transfer to a 6-quart slow cooker and surround with carrots, potatoes and cabbage.
Add onions and broth to skillet and cook over medium heat, stirring frequently until browned, about 12–14 minutes. Stir in cider. Pour onions and liquid over roast.
Cover and cook until beef is fork-tender, 8 to 9 hours on low or 4 to 4½ hours on high. Slice or shred roast and serve with vegetables and pan juices. Top with Maldon and dill before se