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 enjoy a beautiful 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-roastBefore 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, and I 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.

 

 

 

 

German-American Bock Beer Beef Roast

Marinade for Roast:
  • 1-12-ounce bottle of Bock Beer
  • Two tablespoons of authentic olive oil
  • Two tablespoons of German whole grain mustard
  • Two tablespoons of white vinegar
  • One tablespoon of Worcestershire sauce
  • Four whole cloves
  • Six whole peppercorns
  • One large onion sliced
  • Four cloves of garlic halved
  • Two 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
  • One tablespoon of Worcestershire sauce
  • Three whole cloves of garlic
  • One medium sliced onion
  • Eight small Golden potatoes scrubbed and halved
To make gravy:
  • Four tablespoons of unsalted butter
  • Four 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 a 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 four times or more.
  3. Once 12+ hours have passed, remove the Top Round Roast from the marinade and place it on a clean, dry serving platter. Discard marinade. Season the roast thoroughly on all sides with kosher salt and freshly ground peppercorns to your 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 four tablespoons of butter, melt the butter careful not to burn it, add four tablespoons of all-purpose flour, continually moving the roux around till a dark amber color has been achieved.
  11. Add Top Round Roast drippings to a metal skillet on medium heat constantly stirring until the roux and pan drippings combine and tighten up to a thick gravy.
  12. Ladle gravy over Top Round Roast and potatoes.
  13. Serve immediately.

 

 

 

 

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.

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020-2015 unauthorized use and duplication of content/ material without express and written permission from this blog’s author and 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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