German · main
Viennese Pot Roast
Viennese Pot Roast reads umami 8.0, richness 7.3 and sourness 5.2 on Palate's 0–10 flavor X-ray — a German main, about 2 hr 36 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.7 / 10
- Sweet & Fruity — 5.1 / 10
- Sour & Bright — 5.3 / 10
- Bitter & Earthy — 2.3 / 10
- Rich & Fat — 7.5 / 10
- Aromatic & Spice — 2.0 / 10
The measured notes (of 18)
Umami 8.0 · Richness 7.3 · Sourness 5.2 · Sweetness 4.6 · Salinity 4.3 · Funk & Ferment 2.7 · Earthy 2.1 · Herbaceous 1.8 · Fruity 1.7 · Warm Spice 1.4 · Bitterness 1.2 · Floral 0.9 · Heat 0.8 · Nutty 0.6 · Citrus 0.5
What's in it (11)
- 3 1/2 to 4 lb. shoulder roast
- 2 Tbsp. brown sugar
- 3 Tbsp. flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. rosemary
- 1/2 tsp. dry mustard
- 1 bay leaf
- 3/4 c. catsup
- 1 Tbsp. vinegar
- 1 Tbsp. Worcestershire sauce
Time & effort: about 2 hr 36 min (36 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 216.4 kcal, 14.2 g protein, 11.1 g fat, 15.1 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (6 steps)
- Double a 5-foot length of foil.
- Place on broiler pan.
- Place roast on foil; brown under broiler.
- Combine remaining ingredients; spoon half of sauce under roast and remaining sauce on top.
- Seal foil.
- Bake at 325° for 1 1/2 to 2 hours.
Dishes with a similar flavor shape
- Currywurst — German
- Stifado — Greek
- Stegt Flæsk med Persillesovs (Crisp Pork Belly with Parsley Sauce) — Danish
- Pork Tonkatsu — Japanese
- Chicken Katsu with Tonkatsu Sauce — Japanese
Keep reading: what umami, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.