If you think pot roast is an American dish, think again because at least this is very much German. This is the halal version done my way and very similar how I made the cow’s tongue that my grandfather made a long time and ages ago. This is a beef pot roast dish I have to get a piece of veal and make the veal roast one day it is because I can’t find pictures with a veal roast I made because everyone was so hungry we ate it all and I didn’t think of it then and it is such a long time ago.
First preheat the oven to 375 Fahrenheit or 190 Celsius and get busy and do all of the prepping. Get a roasting pan out plus wash and season the meat first with 4 shakes of seasoned salt, 3 shakes of Worcestershire sauce, 2 shakes of balsamic vinegar, 1 pinch of black pepper corns ground in a mortar and pestle, 1 pinch of thyme, 2 bay leaves, 1 pinch of rosemary, 1 pinch of tarragon and 1 pinch of marjoram.
Now the vegetables, you can peel or not peel the potatoes it is totally up to you. I chose not to peel them. I peeled washed and cut 4 carrots in 4 segments. I washed and cut 4 stalks of celery. Oh my God this smells so heavenly. I can’t think of a German not in their right mind that hates the smell of celery. What is it that is not to like? It makes the food taste soooooooo good!!!!!!!! My grandfather used to put me to work when it came to the vegetables. He didn’t have teeth so he had me take the strings out of the celery. If you do this is ok the dish will still taste amazing the stings is just fiber. I also peeled washed and quartered and onion and arranged all of these lovely vegetables around this lovely beef roast I had just seasoned.
I added 1 1/2 liter or almost 2 quarts of water and covered the roast and put it in the oven and let it cook to marvelous perfection for 1 1/2 to 2 hours. Then again it depends on the size of the roast and a small one does take that long.
When it is finished cooking and the leftover juice from the roast don’t throw it away because you may want to make gravy from it for the meat.
All you have to do and this is an easy gravy is to mix 3 tbs of cornstarch in a bowl or a cup and add the juice from the pan and make a slurry. Be very careful because this is very hot Take the rest of the juice and put it in a sauce pan and bring to boil and add the slurry to it. The seasoning is already there you don’t need anything else and stir until it thickens.
At this point you can use this gravy and sop up with some dinner rolls or biscuits. So far this way nothing goes to waste. You can do veal or even chicken like I did for my father once because he is diabetic. My father came to my house on veteran’s day to have dinner with me. The verdict he really enjoyed it.
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