Name: Polish Pot Roast Recipe
Prep time: 15 min
Cook time: 3 h 45 min
Total time: 4 h
Yield: 4
Cuisine: Polish
Ingredients: 3 lb brisket; 11 oz red onions; 7 oz portobello mushrooms; 1½ cups beef broth; ⅓ cup all purpose flour; ¼ cup vegetable oil; ¼ cup sour cream; 3 dill pickles; 2 bay leaves; Polish hunter seasoning; salt and ground black pepper; 1 tbsp dried marjoram; 1 tbsp onion powder; 1 tbsp garlic powder; ½ tbsp ground black pepper; ½ tsp allspice; 1 cup mashed potatoes; ¼ cup sauerkraut

Try this recipe for the Polish style of pot roast. Feel free to make this whenever you have company over for dinner. It will be a definite favorite of theirs.

How To Make Polish Pot Roast

This pot roast recipe is inspired with Polish flavors. It's cooked alongside pickles, bouillon and a handful of mushrooms. Feel free to slice a portion.

Prep: 15 mins

Cook: 3 hrs 45 mins

Total: 4 hrs

Serves:

Ingredients

3 lb brisket, or round, or chuck roast, trimmed and at room temperature
11 oz red onions, quartered
7 oz portobello mushrooms, or any fresh mushrooms of your choice, halved
1½ cups beef broth
⅓ cup all purpose flour
¼ cup vegetable oil
¼ cup sour cream
3 dill pickles, large, roughly 3½ oz total, drained and quartered
2 bay leaves
Polish hunter seasoning, to season (if using homemade recipe is below)
salt and ground black pepper, to taste

For Polish Hunter Seasoning:

1 tbsp dried marjoram
1 tbsp onion powder
1 tbsp garlic powder
½ tbsp ground black pepper
½ tsp allspice

To serve:

1 cup mashed potatoes, or any potatoes done to your preference
¼ cup sauerkraut

Instructions

Preheat your oven to 300 degrees F.
If using homemade Polish hunter seasoning, combine all the ingredients and mix.
Season your meats with salt and Polish hunter seasoning then dust with flour to coat evenly. You may need to portion the beef according to the size of your Dutch oven prior to seasoning, but the important thing to note here is that the beef has to be as whole as possible.
Heat up your oil in a deep skillet over high heat. Add your beef in batches and sear for roughly 5 minutes per side or until evenly seared on all sides.
Transfer to your Dutch oven then reduce your heat to medium. Add the mushrooms and onions and saute until translucent.
Add the broth, pickles, and bay leaves. Stir to combine, and transfer to the oven.
Braise your beef for roughly 3½ hours or until beef is tender. Stir occasionally to avoid burning.
Once your beef is tender, drain from the sauce and set aside in a warm area. Allow it to rest.
Drain the bay leaf from the sauce and discard it. Then, add the sour cream and stir to combine.
Adjust seasoning with salt and pepper.
Portion your beef accordingly, then serve with potatoes and sauerkraut. Serve also your sauce either drizzled on the beef or on the side.