Rostbraten

Rostbraten is a traditional beef roast dish from German-speaking cuisine. The name comes from Rost, meaning browning, and Braten, roasting, reflecting a preparation that typically starts with browning the meat before slow cooking. It is especially associated with southern Germany, notably Bavaria and Swabia, and is also prepared in Austrian cuisine.

Typically a sturdy cut such as rump roast, topside, or similar is seasoned and seared in hot fat until well browned. The meat is removed, and onions and often bacon are sautéed to form a flavorful base. The roast is then returned to the pot, moistened with stock, and sometimes beer or red wine, and seasoned with bay leaf, thyme, and other aromatics. It braises slowly in the oven or on the stovetop until tender, usually over 1.5 to 3 hours depending on size. The pan juices are reduced to a rich gravy, sometimes enriched with a roux or sour cream, and strained before serving. Some regional variants include tomato paste, carrots, or additional vegetables during braising.

Rostbraten is commonly served with hearty accompaniments such as boiled or mashed potatoes, potato dumplings, or spaetzle, along with red cabbage or sauerkraut. Regional preparations may vary in seasoning and gravy style, but the dish generally showcases a tender beef roast in a savory, onion- and meat-flavored sauce, reflecting traditional home cooking in its region.