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."
- 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.
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