Nurture German Roast

Nurture German Roast made with Nurture Ranch Grass Fed Roast Beef.

Nurture German Roast

Serves 4 to 8

Slow Cooker 6-8 hours

Ingredients

1 (3- to-4 pound) Nurture Ranch grass fed beef round roast

2 cups water
2 cup red wine vinegar
2 medium carrots, peeled and chopped

2 chopped russet potatoes
1 medium onion, halved and sliced
2 cloves garlic, smashed
1 tbls whole black peppercorns
1 tbls rosemary                                                  

1 tbls lemon juice
1 tablespoon mustard seeds
2 bay leaves

1 jar sauerkraut (optional)

Cooking & Finishing Ingreditents
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 tbls olive oil (recommend Carapelli Organic)
2 tbls grass fed butter (recommend Kerry Gold)
2 tbls all-purpose flour

Directions

1)    Marinate: Mix and stir all ingredients but roast, sauerkraut and cooking and finishing items in a large saucepan. Bring to boil on medium-high, then remove and cool. Place roast in large slow cooker bowl and pour marinade over roast. Cover and marinate two days in refrigerator.  Turn roast two times each day.  Roast will not be completely submerged.  Turning should submerge previous un-submerged side.

2)    Slow-cook roast. Remove roast from refrigerator 30 minutes before cooking and place on platter. Keep the marinade. Pat roast dry with paper towels then season with sea salt and pepper.

3)    Heat olive oil over medium high heat in a large skillet until shimmering.  Add roast and sear each side until deeply browned 5 minutes each side.

4)    Return the roast to marinade in slow cooker. Cover and cook on low 8 hours or high 5 to 6 hours until roast is tender and cooked.

5)    Place roast on cutting board and set for 5 minutes before cutting.

6)    Strain 2 cups of broth and set aside (discard the remaining cooking liquid and solids).

7)    Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, slowly adding and whisking in broth until thickened, 3 to 4 minutes.

8)    Slice and serve roast hot with potato and carrot piece topped with thickened broth stock and garnish side of plate with room temperature sauerkraut.