Ingredients for The Carter's Roast Fuhrmannsbraten Braised Beef Roast
- Clarified Butter
- Arm Roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon paprika
- Carrot
- Leek
- Celeriac
- Onion
- 2 tablespoons tomato paste
- Bay Leaf
- Whole Allspice
- Caraway Seed
- 1/2 cup sour cream
- lemon juice to taste
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How to Make The Carter's Roast Fuhrmannsbraten Braised Beef Roast
- Melt 2 tablespoons of butter or oil in a large oven-safe Dutch oven or pot with a tight-fitting lid.
- Generously season a 2-3 lb beef arm roast (or your preferred cut) with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon paprika. Brown the roast on all sides in the hot fat over medium-high heat.
- Remove the roast from the pot and set aside on a plate.
- Add 1 medium onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped) to the pot. Brown the vegetables, stirring frequently, for about 5-7 minutes.
- Return the roast to the pot.
- Stir in 2 tablespoons tomato paste, 1 teaspoon allspice, and 1 teaspoon caraway seeds.
- Pour 1 cup of beef broth into the pot, stir, and bring to a simmer. Cover tightly.
- Transfer the pot to a preheated oven at 325°F (160°C). Braise for 1 1/2 - 2 hours, or until the roast is fork-tender. Check occasionally and add more broth if necessary to prevent sticking.
- Remove the roast from the pot and keep warm, loosely tented with foil.
- Carefully puree the braising liquid and vegetables using an immersion blender or in a regular blender (in batches).
- Stir in 1/2 cup sour cream into the sauce and heat through gently over low heat. Do not boil.
- Taste and season with additional salt, pepper, and a squeeze of lemon juice, if desired.
- Slice the roast and serve generously topped with the delicious sauce.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
17g
Fat
69g
Carbs
3g
