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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
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
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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!
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!!
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