OKTOBERFEST ROAST

Celebrate Oktoberfest any time with this flavorful beef chuck roast, slow-cooked to tender perfection. The meat is first seared for a delicious crust, then baked with a blend of aromatic spices including thyme, marjoram, and bay leaves. Crushed tomatoes and garlic infuse the meat with rich flavors, while Silver Floss Sauerkraut and brown sugar added midway through cooking create a perfect balance of tang and sweetness. This dish is a hearty, satisfying meal that brings the spirit of Oktoberfest to your dinner table.

Ingredients

3 cups packed Silver Floss Sauerkraut
2 Tbsp. butter
2 Tbsp. vegetable oil
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1 (4 to 5 lb.) beef chuck roast
2 cans (14 oz. each) whole tomatoes crushed
4 cloves garlic, minced
2 tsp. seasoned salt
1/2 tsp. ground thyme
1/2 tsp. dried parsley
1/2 tsp. ground marjoram
2 bay leaves crushed
1/2 cup packed brown sugar

Directions

Preheat oven to 350°F.
In a large ovenproof roasting pan, heat butter and oil until hot.
Combine flour, salt, and pepper on sheet of waxed paper, roll roast in flour mixture to cover.
Brown roast in hot butter/oil on both sides.
In small mixing bowl, combine tomatoes, garlic, seasoned salt, thyme, parsley, marjoram, and bay leaves.
Pour over roast, cover, and bake for 1 hour.
Uncover roast, add sauerkraut and brown sugar.
Drain and rinse sauerkraut.
Cover and return to oven; bake an additional 1-1/2 to 2 hours or until meat is tender.
Serve meat with vegetables and juices.