German-Style Pot Roast

Liberally sprinkle the roast with salt and pepper and rub spices into the roast. Heat a braiser or deep frying pan over medium high heat. Add oil and swirl pan to coat bottom with oil. Brown the roast on both sides. Note: When browning, the roast will naturally release from the bottom of the pan when it has browned enough. If the roast sticks to the pan when attempting to turn it over, it is not yet ready to be turned.

While the roast is browning, place garlic and onions in the bottom of a crockpot. Place browned roast on top of onions and garlic. Place bay leaves around roast.

De-glaze the braiser or frying pan by stirring in half of the beef stock. Add remaining beef stock, apple cider, red wine vinegar, tomato paste, ginger, cinnamon, cloves, allspice and 2 teaspoons salt. Stir or whisk over medium heat until ingredients are well mixed. Pour over roast in the crock.

Cover crockpot and cook on high for 4-5 hours, until roast is tender.

Remove roast to a platter and set aside. Remove bay leaves. In a small bowl or cup, mix together water and cornstarch until smooth. Add just enough slurry to the liquid in the crockpot to thicken to your desired consistency. It may not take all of the cornstarch slurry. Allow to cook in the crock on high until it reaches your desired consistency. Taste gravy and add additional salt as needed.

To serve: Cut roast as desired. Serve with thickened gravy.

Notes: After being cooked, a beef chuck roast will be fork tender and will break apart in chunky pieces. An eye of round roast, on the other hand, will generally stay more intact and can be sliced.