Best 3 Bohemian Pot Roast Recipes

Prepare to savor the tantalizing flavors of Bohemian Pot Roast, a culinary masterpiece that seamlessly blends traditional European techniques with a touch of modern flair. This delectable dish, often referred to as "Czech Pot Roast" or "Goulash," is a true testament to the richness and diversity of Bohemian cuisine. As you embark on this culinary journey, you'll discover a symphony of flavors and textures, with tender chunks of beef braised to perfection in a savory sauce brimming with aromatic spices, hearty vegetables, and the subtle tang of beer. Accompanying this exceptional main course are three equally enticing recipes: fluffy and golden Potato Dumplings, a refreshing Cabbage Salad with tangy vinaigrette dressing, and a velvety smooth Bread Dumpling Casserole. Get ready to indulge in a feast that will transport your taste buds to the heart of Bohemia, leaving you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PERFECT POT ROAST

Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

BOHEMIAN BEEF DINNER

Bohemian Beef Dinner image

When I was growing up, one of my favorite things to do was to help my mother in the kitchen while she prepared traditional Czech dishes like this. It's a savory stick-to-your-ribs meal with beef and sauerkraut covered in a creamy sauce. -Carl & Isobel Wanasek, Rogers, Arkansas

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3/4 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 medium onions, chopped
1 garlic clove, minced
1 teaspoon dill weed
1 teaspoon caraway seeds
1 teaspoon paprika
1/2 cup water
1 cup sour cream
2 cans (14 ounces each) sauerkraut, rinsed and well drained
Additional paprika

Steps:

In a bowl or dish, combine the flour, salt and pepper. Add beef and toss to coat. In a Dutch oven, brown the beef in oil in batches; drain. Add the onions, garlic, dill, caraway, paprika and water. , Cover and simmer for 2 hours or until meat is tender, stirring occasionally. , Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with the beef mixture. Sprinkle with paprika.

Nutrition Facts : Calories 442 calories, Fat 22g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 1321mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 5g fiber), Protein 34g protein.

ULTIMATE POT ROAST

Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

Tips:

Choose the right cut of beef. Chuck roast, rump roast, or brisket are all good options, as they are tough cuts that become tender when cooked slowly.
Brown the beef before braising. This will help to develop flavor and color.
Use a variety of vegetables in your pot roast. Carrots, celery, onions, and potatoes are all classic choices, but you can also add other vegetables like parsnips, turnips, or rutabagas.
Add some herbs and spices to your pot roast. Rosemary, thyme, garlic, and pepper are all good choices. You can also add a bay leaf or two.
Cook the pot roast on low heat for several hours, or until the beef is tender. The longer you cook it, the better it will be.
Serve the pot roast with mashed potatoes, egg noodles, or rice.

Conclusion:

Bohemian pot roast is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a little planning, you can have a delicious and satisfying meal on the table in no time.