German-American Bock Beer Beef Roast

German-American Bock Beer Beef Roast is a perfectly tender, juicy, delicious comforting roast recipe your family and friends will love; marinated in Bock Beer, garlic, a touch of German whole grain mustard,  Worcestershire sauce, garlic cloves and whole peppercorns and roasted to all-time perfection.

I love making German-American Bock Beer Beef Roast in the fall; it’s the perfect comfort food as the temperatures drop. Who doesn’t love a nice tender and juicy roast with potatoes and gravy on a chilly night? The Bock Beer lends a flavor to the Top Round Roast like you wouldn’t believe and the pan drippings from the Top rounds Roast’s juices make an outstanding gravy that will leave you speechless.

german-american-bock-beer-beef-roast

 

Before we get started on making this delicious German-American Bock Beer Roast, I want to stress an important point to you, yes it most definitely matters if you use a Bock Beer style vs. a Pale Ale or Domestic beer such as Budweiser;  the entire recipe changes. You can always buy single bottles of any beer at a reputable liquor store, I actually just used Amberbock by Michelob.

What is a Bock Beer?

Bock Beer is a strong lager of German origin. Several substyles exist, a paler, more hopped version generally made for consumption at spring festivals; doppelbock, a stronger and maltier version; and Eisbock, a much stronger version made by partially freezing the beer and removing the ice that forms. Originally a dark beer, a modern Bock beer may range in color from light copper to brown in color.

Now let’s get started on making…

German-American Bock Beer Beef Roast

Marinade for Roast:

  • 1-12-ounce bottle of Bock Beer
  • 2 tablespoons of authentic olive oil
  • 2 tablespoons of German whole grain mustard
  • 2 tablespoons of white vinegar
  • 1 tablespoon of Worcestershire sauce
  • 4 whole cloves
  • 6 whole peppercorns
  • 1 large onion sliced
  • 4 cloves of garlic halved
  • 2 tablespoons of brown sugar
  • Kosher salt

To cook roast:

  • 1-5-pound  Top Round Beef Roast
  • kosher salt to own taste
  • freshly ground peppercorns to own taste
  • 1-12-ounce bottle of Bock Beer
  • 1 cup of beef stock
  • 1 tablespoon of Worcestershire sauce
  • 3  whole cloves of garlic
  • 1 medium sliced onion
  • 8 small Golden potatoes scrubbed and halved

To make gravy:

  • 4 tablespoons of unsalted butter
  • 4 tablespoons of all-purpose flour
  • pan drippings from Top Round Roast

Directions

  1.  12 to 24 hours before cooking you will need to marinate your Top round roast; you will need a large plastic container with tight-fitting lid.
  2. Add the 1-12-ounce bottle of Bock Beer to a large plastic container, authentic olive oil, German whole grain mustard, white vinegar, Worcestershire sauce, cloves, whole peppercorns, onion, garlic cloves, brown sugar, kosher salt to own taste. Marinate 12-24 hours, turning and flipping roast 4 times or more.
  3. Once 12+ hours have passed; remove the Top Round Roast from the marinade and place on a clean dry serving platter. Discard marinade. Season the roast thoroughly on all sides with kosher salt and freshly ground peppercorns to your own taste.
  4. Preheat the oven to 275 degrees F
  5. At this time; you will need a metal roaster with a lid and a metal roasting rack to place the roast on, or you will need a baking dish and aluminum foil to cover the Top Round Roast.
  6. Place the Top Round Roast on the metal roasting rack that you have before placed in the metal roaster, add 12-ounce bottle of Bock Beer, beef stock, Worcestershire sauce, whole cloves of garlic, sliced onion, and scrubbed halved golden potatoes to the metal roasting pan.
  7. Place metal roasting pan in a preheated oven at 275 degrees F  for 3 and 1/2  hours or until the internal temperature of the Top Round Roast reaches 140°F for medium-rare or 155°F for medium.
  8. Remove top round roast from oven and tent loosely with aluminum foil.
  9. Let Top Round Roast stand for about 15 minutes before slicing.
  10. Meanwhile,  in a large metal skillet over medium heat, place 4 tablespoons of butter, melt butter careful not to burn it, add 4 tablespoons of all-purpose flour, constantly moving the roux around till a dark amber color has been achieved.
  11. Add Top Round Roast drippings to metal skillet on medium heat constantly stirring till roux and pan drippings combine and tighten up to a thick gravy.
  12. Ladle gravy over Top Round Roast and potatoes.
  13. Serve immediately.

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.

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9 comments

  1. This meal is perfect for this time of year when temperatures are dropping. Even when they go to the 70′ here in South Florida!

    Like

  2. My husband loves the Yuengling Bock Beer. It used to be available only at certain times of the year, but that may have changed. The entire dish looks like heaven to me. I’ll bet the roast is incredibly tender and I would love to sop up that gravy with some good bread (I sound like my grandfather, hahaha).

    Like

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