Prussian Beef Pot Roast


4 lb (2 kg) cross rib pot roast or rolled rump 
1/4 cup all-purpose flour
3 tablespoons vegetable oil
salt and pepper to taste
1 tablespoon butter or margarine
2 small onions, chopped
2 medium carrots, sliced
1 small parsnip, sliced
1 teaspoon garlic, minced
2 bay leaves
4 whole black pepper
4 parsley sprigs
1/3 cup dry wine
1/3 cup water
1/2 cup wine and water mix

Prussian Pot Roast Gravy:

1-1/2 cup gravy
2 tablespoons enriched flour
1 teaspoon corn starch
1/2 cup water
3 tablespoons sour cream
salt and ground pepper to taste


  • Trim excess fat from roast. Dry the roast with paper towels and dredge in flour. Remove excess flour. 
  • In large Dutch oven or ovenproof saucepan heat oil. Brown meat on all sides in hot fat. Season with salt and pepper and set aside. 
  • In a medium saucepan heat butter, add chopped onions, carrots, parsnip and garlic. Sauté 3 to 4 minutes and add bay leaves, whole black pepper, 1/3 cup wine and 1/3 cup water. Season with salt to taste, cook 2 to 3 minutes and put in the Dutch oven, or other ovenproof dish, around meat. 
  • Cover and cook slowly 2-1/2 to 3 hours. Turn after 1-1/2 hours and add reminded wine and water mix. Cover and cook till tender. Remove roast and keep warm. 
  • Remove fat  and bay leaves from cooking juices and  put in a food processor. Process until smooth and put in saucepan. 
  • In small bowl mix flour and starch with a little of the water to make smooth paste. Add sour cream than stir in remaining water. 
  • Heat prepared cooking juices over medium heat and slowly stir in sour cream and flour mixture. Thin with more water if necessary. 
  • Cook, stirring constantly until gravy is bubbling. season to taste with salt, pepper and your kitchen bouquet if desired. Reduce heat and continue cooking about 2 more minutes.
  • Serve with mashed potatoes, cooked rice or some homemade pasta. Garnish with cooked vegetables.

Real Cooking

Did You Know?
All foods can be broken down into one or more of six basic nutrients: proteins, fats, carbohydrates, vitamins, minerals and water.

Most foods are complex and composed of more than one basic nutrients.

Some foods are composed of only one or two of these components. For example:
- Cooking oils are practically all fat, and some of them may have a small amount of vitamins.
- Sugar is 100% carbohydrate, no other nutrients.

The most valuable animal foods in common use are meat, eggs, milk, fish, gelatin and fats.

Meat is composed of muscular tissue, connective tissue or gristle, fatty tissue, blood vessels, nerves, bone, etc.

The value of meat as food is due chiefly to the nitrogenous compound it contains, the most valuable being the albuminoids.

The gelatinoid of meat is easily changed into gelatin by the action of hot water. Gelatin when combined with the albuminoids and extractives has considerable nutritive value.

Meat extracts or meat extractives are meat bases, or rather meat which has been dissolved by water, such as soup stock and beef tea.

The object in cooking meat is to kill any germs which may exist and to soften and loosen the tissue, which renders it more easily digested and make it more palatable.

The digestibility of meat is influenced by the age of the animal killed and the feeding. FREE Recipes