Marinated Pot Roast

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I cook today: Marinated Pot Roast

Preparation: 2 – 4 days (incl. marinating time)
Cooking time: 3 hours
Total time: 2 – 4 days & 3 hours

Category: Lunch Recipes, Meat Dishes, German Cuisine
Our Recipe Rating:

Marinated Pot Roast

Marinated Pot Roast

Ingredients for 6 – 8 servings:

  • 1,5 kilograms beef for braising (for example cap of rump, prime rib or mock tender)
  • 1 bunch of soup vegetables/mirepoix
  • 750 milliliters red wine
  • 250 milliliters red wine vinegar
  • 2 – 3 onions
  • 7 – 8 juniper berries
  • 3 bay leaves
  • 3 – 4 pimento seeds
  • 3 – 4 cloves
  • 1 teaspoon mustard seed
  • 1 teaspoon of peppercorns
  • 2 – 3 sprigs of rosemary
  • 1 – 2 tablespoons tomato paste
  • 125 grams of pumpernickel (alternatively honey bread)
  • Beet syrup
  • 50 grams of raisins
  • 50 grams of cranberries
  • 1 tablespoon clarified butter
  • Salt & pepper

Kitchen Helper/Gadgets:

  • Large pot for the marinade
  • Large casserole, plastic container or pot with lid
  • Colander
  • Large pot or roasting dish with lid
  • Fine sieve
  • Aluminum foil
  • Kitchen paper
  • Pot to cook the sauce
  • Blender


Wash the soup vegetables (except the parsley) and cut into 1 – 2 centimeter large pieces. Peel onions, halve them and cut them roughly into pieces. Place the vegetables & onions in a large saucepan and pour in 750 milliliters of dry red wine and 250 milliliters of red wine vinegar.

Add the parsley, 2 – 3 sprigs of rosemary & the spices (juniper berries, pimento seeds, cloves, bay leaves, mustard seeds & peppercorns). Bring the marinade to a boil & allow to simmer for about 4 – 5 minutes, then remove from the stove and allow to cool completely.

…for the beef:

Place the beef into a suitable baking dish, plastic container or saucepan and pour over the cold marinade. The beef should be completely covered by the liquid, then allow to marinate in the refrigerator for 2 – 4 days.

…for the marinated pot roast:

Lift the beef out of the marinade, thoroughly dab with kitchen paper and then season with salt and pepper from all sides. Pour the marinade through a sieve, collect the liquid and let the vegetables drain well.

Heat up a roasting tin or a large pot adding a tablespoon of clarified butter and sear the beef on all sides for a few minutes, then lift it out of the roasting pan and set aside briefly. Next give the drained vegetables into the roasting pan and fry for 2 – 3 minutes, turning occasionally. Stir in 1 – 2 tablespoons of tomato paste until everything has a slight tomato glaze and allow to brown for 1 – 2 minutes.

Now place the meat back into the roasting pan and pour over the whole liquid/marinade. Allow to boil up once and then lightly simmer for 2 hours over low heat (level 2 – 3 of 10) with the lid closed. Possibly turn the roast after 1 hour.

…for the sauce:

After 2 hours, lift the beef out of the roasting tin, wrap into 1 – 2 sheets of aluminum foil and place aside to keep warm (possibly in the oven). Pour the sauce through a fine sieve, collect the vegetables and squeeze it out with a spoon. Then crumble 125 grams of pumpernickel (alternatively honey bread) into the sauce. Add 2 – 3 tablespoons of beet syrup and season the sauce with salt and pepper.

Puree the sauce with a blender until the pumpernickel has dissolved almost completely, then bring to a boil and allow to simmer until the sauce reaches the desired consistency. To finish, add 50 grams of raisins and 50 grams of cranberries to the sauce and serve.

With a knife cut the roast into slices and serve with the sauce, potato dumplings & homemade apple red cabbage. Bon Appetite!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

2 Replies to “Marinated Pot Roast”

  1. Hi,
    das Rezept klingt so lecker, ich muss es sofort ausprobieren. Mein Fleisch ist aber nicht komplett mit der Beize bedeckt. Was tun?
    Mit freundlichen Grüßen aus der Nordeifel

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