The Carter'S Roast - Fuhrmannsbraten - Braised Beef Roast - cooking recipe

Ingredients

2 tablespoons clarified butter or 2 tablespoons cooking oil
3 lbs arm roast
salt
pepper
ground sweet, Hungarian paprika
1 carrot, chopped
1 leek, cleaned and chopped
1/4 celeriac, peeled and chopped or 2 stalks celery, chopped
1 small onion, chopped, about 1 cup
1/4 cup tomato paste
1 bay leaf
1 teaspoon whole allspice or 1/2 teaspoon ground allspice
1 teaspoon caraway seed
2 tablespoons sour cream (optional)
1 tablespoon lemon juice (optional)

Preparation

Melt the butter or oil in a pan which is large enough to hold your roast and comes with a tight-fitting lid.
Rub the roast all over with salt, pepper and paprika and brown on all sides in the hot fat. Remove to a plate.
Add the finely chopped vegetables and brown them, stirring often. Put the roast back in the pan.
Add the tomato paste (thin with 1/2 cup water), and the spices. Pour another cup of water into the pan, stir and close the lid tightly.
Braise on low heat for 1 1/2 - 2 hours, or until roast is fork tender. Check roast occasionally and add water as necessary.
Remove the roast and keep warm.
For a smooth sauce puree the vegetables using a hand blender. Add the sour cream to the sauce and heat through. Taste and adjust the seasonings. You may want to add a little lemon juice as well as salt and pepper.
Tip: To keep the large allspice out of the sauce, you may wish to put them and the bay leaf in a twist of cheesecloth tied with string so that you can remove them before you finish the sauce.