Our friend Marie Rocheford shared  this fabulous pot roast recipe handed down from her family for generations exclusively with us.

Marie's grandfather came to the United States from Germany in the 1920s.  His aspirations led him to become the head chef at Lindy's restaurant in New York City.  The theater district being nearby, he would often feed struggling stars such as Danny Thomas and Milton Berle at the restaurants back door. 

Marie's grandmother brought with her from Hungary  old traditional recipes also.  Although her grandmother often referred to German cooking as "tough Cooking," she fed her family this pot roast once every other week.  The recipe is a hybrid of German and Hungarian cooking values. The meal would be accompanies with German potato pancakes or egg noodles and red cabbage. 


Marie finally learned this mouthwatering recipe from her mother Julie. We are grateful to both of them for sharing this fabulous recipe with us.                         

Traditionally the German form of pot roast known as Sauerbraten is a roast marinated for many days.  It is slightly bitter from the use of vinegar or red wine in the marinade which we believe was used to tenderize a tough meat as well as for flavor it.  We know many of our viewers prefer a less time consuming procedure.  Having tasted Marie's Pot Roast, we believe she has " married together wonderful things in the pot!".  The gravy has a unique flavor.  It is "Tangy, spicy and unique".  Our chefs agree that " This is the best pot roast we have ever tasted".                                              

Ingredients: 
Bottom Round Roast-4 Lbs. 
Salt-1 teaspoon. 
Black Pepper-1 teaspoon. 
Mild Hungarian Paprika-1 teaspoon.  Vegetable oil-2 tablespoons. 
Onions-2 diced. 
Boiling Water-2 cups
Bouillon Cubes-2 cubes. 
McCormick Mixed Pickling Spice-3 tablespoons.  . 
Flour-2 tablespoons. 
Water Room Temperature-2 cups.    Garlic-2 cloves chopped. 
Bay Leaf-3 Leaves.            

Instructions:   Wash roasts and pat dry.  Season the roast all over with the salt, pepper and Hungarian paprika.  Coat the bottom of a stove top pot with the vegetable oil and bring heat up to medium high.  Place the seasoned roast into the pot and sear all sides to lock in the juices.   

Place the chopped onions in to the pot with the roast and continue cooking until the onions begin to caramelize.  Add in the garlic cloves, bay leaves, 2 cups of boiling water with the bouillon dissolved in it, and the mixed pickling spice.   Make sure that there is enough to cover 3/4 of the roast.  If not , add some water. 

Continue cooking the roast on a medium flame until the meat is tender.  A fork should easily pierce the beef.  This process should take approximately 2 1/2 hours. 

Remove the roast on to a serving platter and allow to cool for about 15 minutes. Slice in to 1/4 inch slices. 

Meanwhile begin making the gravy.  Make a mixture of 1 cup water and flour.  Making sure that the flour is completely dissolved so that lumps will not form in the gravy.  Bring the pan juices to a boil adding 1 cup of water to it.  Continue boiling while scraping down the sides of the pan and start adding the flour and water mixture.  The gravy should begin to thicken. 

When thickened to the desired consistency strain the gravy to remove any unwanted lumps and spices pieces.  Return meat to the gravy and serve