Her well-seasoned beef roast is so tender and juicy, Cynthia Gessner never has leftovers when she serves it. "My husband and our four boys, ages 5 to 20, clean their plates...down to the tiny diced vegetables," she notes from her home in Radway Alberta. "Try serving this with a side of sweet-and-sour cabbage."
Featured In: 12 Recipes to Make with Guinness
- 1 beef rump roast or bottom round roast (3 pounds)
- 1 garlic clove, cut into thin slivers
- 1 teaspoon canola oil
- 1 cup chopped carrots
- 1 cup thinly sliced celery
- 1 cup chopped onion
- 1 cup sherry or beef broth
- 1/2 cup minced fresh parsley
- 1 tablespoon sugar
- 2 teaspoons caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- With a sharp knife, cut thin slits in meat; place a piece of garlic in each slit. In a large saucepan or Dutch oven, brown meat in oil on all sides; drain. Add the carrots, celery and onion. Combine the sherry or broth, parsley, sugar, caraway seeds, salt and cardamom; pour over meat.
- Bring to a boil. Reduce heat; cover and simmer for about 2-3/4 hours or until meat is tender. Remove and slice meat. Skim fat from cooking liquid and serve vegetables with meat. Yield: 8 servings.
Originally published as Bavarian Beef Roast in Light & Tasty February/March 2005, p53
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Bavarian Beef Roast
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 27, 2012
"Delicious! Great with mashed potatoes. Fancy enough for company, too. Used a bit more than 1 tsp oil.~ Theresa"