The Carter's Roast - Fuhrmannsbraten - Braised Beef Roast

This beef roast is flavored with paprika, allspice and caraway, with a sauce out of tomato, soup greens and, of course, sour cream. I found this to post for zwt6 germany on about.com. The arm roast can be replaced by whatever other inexpensive cut you like. Enjoy!

• Ready In: 2 hrs 30 mins
• Serves: 4-6
• Yields: 1 roast

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)

Directions

1. Melt the butter or oil in a pan which is large enough to hold your roast and comes with a tight-fitting lid.
2. Rub the roast all over with salt, pepper and paprika and brown on all sides in the hot fat. Remove to a plate.
3. Add the finely chopped vegetables and brown them, stirring often. Put the roast back in the pan.
4. 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.
5. Braise on low heat for 1 1/2 - 2 hours, or until roast is fork tender. Check roast occasionally and add water as necessary.
6. Remove the roast and keep warm.
7. For a smooth sauce purée 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.
8. 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.