Bavarian Pot Roast Recipe

Bavarian Pot Roast RecipePhoto by: Taste of Home Bavarian Pot Roast Recipe Rating 5

Since all of my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well.

This recipe is:

Contest Winning

15
[X]

Rate Bavarian Pot Roast Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Bavarian Pot Roast Recipe
  • Prep: 20 min. Cook: 2-1/2 hours
  • Yield: 8-10 Servings
20 150 170

Ingredients

  • 1 boneless beef chuck pot roast (about 3 pounds)
  • 2 tablespoons vegetable oil
  • 1-1/4 cups water
  • 3/4 cup beer or beef broth
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped onion
  • 2 tablespoons sugar
  • 1 tablespoon vinegar
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • Cornstarch and water, optional

Directions

  • In a Dutch oven, brown roast in hot oil. Combine water, beer or broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, for 2-1/2 to 3 hours. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 281 calories, 16 g fat (5 g saturated fat), 88 mg cholesterol, 633 mg sodium, 5 g carbohydrate, trace fiber, 27 g protein.

Originally published as Bavarian Pot Roast in Country October/November 1993, p47

Healthy Cooking

Featured Videos

  • Mom's Pot Roast

    Mom's Pot Roast recipe. A delicious take on an American classic.

Comfort Food Diet

Try the Taste of Home Comfort Food Diet Online FREE for 7 days! It's an easy-to-follow diet plan you can do while enjoying delicious dishes!

Learn More >

New! Taste of Home Recipe Box

Organize your recipes into folders, personalize with notes, and easily share with friends.

Learn More >

More Ways to get Taste of Home Recipes

Reviews for Bavarian Pot Roast (15)

Bavarian Pot Roast Recipe

Bavarian Pot Roast

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Jan. 29, 2012 by kerrynjames

I was really looking forward to making this recipe based on the reviews.

It has a light flavor... it definitely could use more pizazz. I used a porter for the beer. If we made this again, I'd add some carrots and a bit more spice.

Thanks!


Reviewed on Dec. 08, 2011 by llhubert

As a family of "foodies" our reaction to the first bite was, "Wow." The flavor was full and complex. I used a full bottle of German beer, no beef stock, and added the water with some corn starch at the end to loosen up the browning in the dutch oven. I also browned it on the stove top and finished it in the oven for 3 hours at 325 degrees. Delicious over egg noodles with roasted vegetables on the side.


Reviewed on Nov. 10, 2011 by xicota

Very flavorful! I doubled all the sauce ingredients except the cinnamon (it seemed like a lot), and even though I did this, the sauce cooked down considerably, and there was just enough for one meal---no leftover sauce. I served the roast for my daughter's birthday, and everyone really enjoyed it.


Reviewed on Oct. 30, 2011 by blzimm

I received what I believe to be the best compliment when cooking this for a family meal. My 70ish year old mother in law and her life long best friend asked for the recipe after dinner claiming it to be the best pot roast they ever had and they are great cooks.


Reviewed on Oct. 24, 2011 by stacienbob

A unique but fairly bland flavor. My picky child complained that it didn't have enough flavor. I did add carrots and made w/beef broth.


Reviewed on Oct. 03, 2011 by careermom5

Didn't change anything. I did use beer in place of beef broth, next time I will use a better beer. I would also add carrots to the pot along with the mushrooms. Served this with a simple salad and garlic mashed potatoes.


Reviewed on Aug. 30, 2011 by bjsilve0

FANTASTIC! I have made Bavarian pot roasts for yrs. but decided to try this because it was different than my recipe. The many ingredients give it layers of flavor that are wonderful. My other half said, "HOME RUN". I added carrots and did it in the pressure cooker for 1 hr. This made a complete meal and saved time.


Reviewed on Jun. 26, 2011 by tpdlady_306

Our favorite way to make pot roast.


Reviewed on Jan. 08, 2011 by TheChristmasLady

It was just too heavy a meal for us Too many different flavors in one dish. I am not sure what to do with the leftovers because of the unique taste, it does not lend itself to any other dish. I was disappointed.


Reviewed on Oct. 19, 2010 by Callendergrl81

Probably the best dish on this site.. I LOVE this meal. I didn't cook it in the oven what I did was put it in the crock pot for 8 hours and then thickened the sauce by putting cornstarch in it. It was excellent over egg noodles and with carrots cooked in the crockpot together. YUM! 5 STARS!!

View all >
Page:
12
 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT