Ingredients with Measurements:
- 2 lbs beef roast
- 2 tbsp vegetable oil
- 2 large onions, sliced
- 1 tbsp butter
- 1/4 cup brown sugar
- 1/4 cup red wine vinegar
- 1/4 cup beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp cornstarch
- 1/4 cup cold water
- 1 tsp vanilla extract
Special equipment needed:
- Dutch oven
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat the vegetable oil in the Dutch oven over medium-high heat.
3. Season the beef roast with salt, black pepper, thyme, paprika, and garlic powder.
4. Sear the beef roast on all sides until browned, about 5-7 minutes.
5. Remove the beef roast from the Dutch oven and set aside.
6. Add the sliced onions and butter to the Dutch oven and cook until caramelized, about 10-15 minutes.
7. Add the brown sugar, red wine vinegar, and beef broth to the Dutch oven and stir to combine.
8. Return the beef roast to the Dutch oven and spoon the onion mixture over the top.
9. Cover the Dutch oven with a lid and place in the preheated oven.
10. Roast the beef for 1 1/2 to 2 hours, or until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
11. Remove the beef roast from the Dutch oven and let rest for 10 minutes before slicing.
12. While the beef is resting, mix the cornstarch and cold water in a small bowl.
13. Add the cornstarch mixture to the onion mixture in the Dutch oven and stir to thicken.
14. Stir in the vanilla extract.
15. Slice the beef roast and serve with the caramelized onion gravy.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 420
Fat: 21g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 570mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 14g
Protein: 38g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine vinegar can be substituted with balsamic vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced mushrooms to the onion mixture for extra flavor.
- Use a different cut of beef, such as sirloin or chuck roast.
- Add diced potatoes and carrots to the Dutch oven for a one-pot meal.
Tips and tricks:
- Make sure to sear the beef roast on all sides to lock in the juices.
- Let the beef roast rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef is cooked to your desired level of doneness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a covered dish in the oven at 350°F until heated through.
Presentation ideas:
Serve the sliced beef on a platter with the caramelized onion gravy spooned over the top.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Serve with roasted vegetables or a side salad.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the beef roast is tough, it may not have cooked long enough. Return it to the oven and continue cooking until tender.
- If the gravy is too thin, add more cornstarch mixed with cold water to thicken.
Food safety advice:
- Make sure to cook the beef roast to the proper internal temperature to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Vanillerostbraten is a traditional Austrian dish that features beef roast cooked with vanilla and caramelized onions.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the caramelized onions and brown sugar, with a hint of vanilla.
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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Region: German