Pot Roast with Potato Dumplings

Average: 5 (1 vote)
(1 vote)
Pot Roast with Potato Dumplings
share Share
bookmark_border Copy URL
Health Score:
62 / 100
2 h. 30 min.
ready in 14 h. 30 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie951 cal.(45 %)
Protein63 g(64 %)
Fat38 g(33 %)
Carbohydrates79 g(53 %)
Sugar added2 g(8 %)
Roughage7.8 g(26 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.7 μg(4 %)
Vitamin E4.3 mg(36 %)
Vitamin K48 μg(80 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin28 mg(233 %)
Vitamin B₆1 mg(71 %)
Folate112 μg(37 %)
Pantothenic acid3.1 mg(52 %)
Biotin16.4 μg(36 %)
Vitamin B₁₂12.3 μg(410 %)
Vitamin C56 mg(59 %)
Potassium2,109 mg(53 %)
Calcium123 mg(12 %)
Magnesium149 mg(50 %)
Iron9.6 mg(64 %)
Iodine22 μg(11 %)
Zinc14.5 mg(181 %)
Saturated fatty acids17.2 g
Uric acid354 mg
Cholesterol244 mg
Complete sugar14 g


For the roast
1 ½ kilograms Beef
For the marinade
2 onions
4 cloves
1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
300 milliliters dry Red wine
150 milliliters White vinegar
1 bay leaf
1 tsp peppercorns
1 tsp Juniper berries
For the gravy
40 grams clarified butter
¼ l Beef broth
50 grams raisins
freshly ground peppers
1 Tbsp dark sauce thickener
2 Tbsps almonds (planed and roasted)
For the dumplings
1 ¼ kilograms potatoes
150 grams Pastry flour
2 eggs
1 bunch parsley (chopped)
2 Tbsps cornstarch
2 slices white bread
2 Tbsps butter
How healthy are the main ingredients?
Beefpotatowhite breadraisinsalmondparsley

Preparation steps


For the marinade: Rinse meat, pat dry, tie with kitchen string and place in a bowl with a lid. Peel onions and season with cloves. Rinse, trim and coarsely chop soup vegetables. Combine 1 1/2 liters (approximately 6 1/4 cups) of water, red wine, vinegar and spices in a saucepan, bring to a boil, let cool and pour over the meat. Cover and marinate in refrigerator overnight.

For the gravy: Remove meat from marinade and fry meat on all sides in hot oil in a large roasting pan. Deglaze with broth and simmer for 2 hours at medium heat at about 180°C (approximately 350°F). Remove the meat and cover in aluminum foil for 10 minutes and let rest. Pour 1/8 of marinade through a sieve and add to cooking liquid. Add raisins. Season with salt, pepper and sugar. Stir in cornstarch to desired thickness and simmer for 5 minutes.


For the dumplings: Peel and rinse potatoes and boil in salted water for about 25 minutes until cooked. Remove and press hot potatoes through a ricer. Combine with flour, eggs and salt to a dough.


Remove crust from bread, cut into small cubes and fry in butter until golden brown. Remove and drain on paper towel, then mix with parsley.


Bring a large amount of salted water to a boil. Mix cornstarch with cold water and add into the hot water. With wet hands form the potato dumplings. Make a well in the center of each and add a bit of toasted white bread cubes. Simmer dumplings in the boiling salted water for about 20 minutes and leave until done.


Slice the meat and serve with gravy and dumplings. Sprinkle with almonds and serve with cabbage as desired.