Name: German-Style Spiced Roast with Beer Gravy
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: German
Ingredients: 3 lbs boneless lamb shoulder or beef brisket, with fat cap; 1 tbsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp caraway seeds (or fennel seeds); 2 onions, quartered; 2 carrots, sliced; 2 celery stalks, chopped; 1 ½ cups dark malt beverage or beef broth; 1 cup vegetable or chicken stock

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This German-Style Spiced Roast with Beer Gravy is a true comfort food classic. I get juicy, tender meat—either lamb or beef—seasoned with warming spices and topped with a beautifully crisped fat cap. The rich gravy, simmered with dark malt or broth, takes on deep, layered flavors from roasted vegetables and beer. It’s my go-to for holiday meals or any time I want to serve something hearty and satisfying.

German-Style Spiced Roast with Beer Gravy

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 lbs boneless lamb shoulder or beef brisket, with fat cap

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon caraway seeds (or fennel seeds)

2 onions, quartered

2 carrots, sliced

2 celery stalks, chopped

1 ½ cups dark malt beverage or beef broth

1 cup vegetable or chicken stock

Directions

I preheat the oven to 350 °F (175 °C).

Then I score the fat cap in a crisscross pattern, being careful not to cut into the meat.

I rub the roast all over with salt, pepper, paprika, and caraway seeds, and let it rest for 30 minutes.

In a large roasting pan or Dutch oven, I spread the onions, carrots, and celery.

I pour the dark malt beverage and stock over the vegetables.

I place the seasoned meat, fat-side up, on top of the vegetables and roast it uncovered for about 1 ½ hours, basting every 30 minutes.

I increase the oven temperature to 425 °F (220 °C) and roast for another 20–30 minutes to crisp up the surface.

After roasting, I transfer the meat to a cutting board and let it rest for 10–15 minutes.

I strain the pan juices into a saucepan, simmer to reduce for 10 minutes, and thicken with a flour slurry if I want a richer gravy.

Finally, I carve the roast and serve it with the hot, flavorful gravy.

Servings and timing

Servings: 6 servings

Prep Time: 20 minutes

Cooking Time: 2 hours

Total Time: 2 hours 20 minutes

Calories: 510 kcal per serving

Variations

I sometimes switch out lamb for beef brisket when I want a different flavor profile—both work wonderfully.

When I want more sweetness in the gravy, I use a German dark beer like Dunkel or Bock.

For extra depth, I add a few crushed garlic cloves to the roasting pan.

If I don’t have caraway seeds, I replace them with fennel or cumin for a different but still delicious flavor.

I occasionally mix in root vegetables like parsnips or turnips with the carrots for a heartier base.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I slice the meat and warm it in a covered pan with a bit of gravy at 300 °F (150 °C) until heated through. The gravy also reheats well on the stovetop—just stir occasionally to keep it smooth. I don’t recommend freezing the gravy with beer, as the texture can change, but the meat itself freezes well for up to 2 months.

FAQs

What type of beer should I use for the gravy?

I like using a dark German-style beer like Dunkel or Bock. They have a malty richness that enhances the gravy without overpowering the roast.

Can I make this recipe ahead of time?

Yes, I often make the roast a day ahead and reheat it gently in the oven with a splash of broth. The flavors deepen overnight.

What can I serve with this roast?

I usually pair it with mashed potatoes, roasted root vegetables, or red cabbage. Any hearty side dish works well.

Is there a non-alcoholic substitute for the beer?

If I want to skip the beer, I use a mix of beef broth and a splash of apple cider or balsamic vinegar to add depth and slight sweetness.

Can I use bone-in meat instead of boneless?

Definitely. I just adjust the cooking time slightly, usually adding 20–30 extra minutes depending on the cut and size.

Conclusion

This German-Style Spiced Roast with Beer Gravy is everything I want in a festive or comforting meal: bold flavors, a juicy roast, and a rich, silky gravy. Whether I use lamb or beef, it turns out beautifully every time, and the aroma alone makes it worth the effort. It’s a dish I come back to again and again for holidays, Sunday dinners, or anytime I’m craving something deeply satisfying.

📖 Recipe:

German-Style Spiced Roast with Beer Gravy

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Author: Cheryl
Total Time: 2 hours 20 minutes
Yield: 6 servings
Diet: Halal

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Description

A comforting German-style roast made with lamb or beef, seasoned with warm spices and slow-roasted over vegetables. Served with a rich beer-based gravy, this dish is perfect for festive occasions or hearty family dinners.

Instructions

Preheat the oven to 350 °F (175 °C).
Score the fat cap in a crisscross pattern, avoiding cutting into the meat.
Rub the roast all over with salt, pepper, paprika, and caraway seeds. Let it rest for 30 minutes.
Spread the onions, carrots, and celery in a large roasting pan or Dutch oven.
Pour the dark malt beverage and stock over the vegetables.
Place the seasoned meat, fat-side up, on top of the vegetables and roast uncovered for about 1 ½ hours, basting every 30 minutes.
Increase the oven temperature to 425 °F (220 °C) and roast for another 20–30 minutes to crisp the surface.
Transfer the meat to a cutting board and let it rest for 10–15 minutes.
Strain the pan juices into a saucepan, simmer to reduce for 10 minutes, and thicken with a flour slurry if desired.
Carve the roast and serve with the hot gravy.