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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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Oct. 07, 2012 by blgpts
loved this recipe! Great taste, and it does taste like saurbraten which my son loves, but its so consuming to make. Now I can make this in less time. Thanks to the poster who said they made it in a crockpot... thats how I plan on making this next time.
Reviewed on Jul. 16, 2012 by summyb
This is so delicious. I've made it many times (with good beer, as others suggested.) And, for the reviewer who was concerned because there were too many leftovers, here's what I do with any type of leftover pot roast: When I make pot roast, I save the leftovers to make Shepherd's Pie. Cut the meat into 1-inch chunks. Save the gravy. Saute a small chopped onion until tender, and stir it into the meat. Roast a cup of baby carrots in the oven and then chop them up. Press homemade mashed potatoes into a baking dish, pressing up the sides of the baking dish. Spoon in the carrots, plus a half cup of frozen peas, thawed. (You can add other roasted veggies to this too, such as butternut squash, etc.) Top with the meat. Pour the gravy over. Bake at 350 degrees until heated through. Total comfort food! Sometimes I make a thin biscuit mix and pour it on top before baking. It makes a nice crust.
Reviewed on May. 29, 2012 by thornway
We love this recipe--a little different than most pot roasts.
Reviewed on May. 22, 2012 by DebBocci
WOW... This was truly a great meal. Reminds me of Sauerbraten and the roast doesn't have to be brined for days ahead of time.I followed the recipe, except put everything in the crockpot at around noon and we ate at 6pm.... Hubby even asked if I used ginger, he thought I put it in the spaetzle I made as a side, he was surprised that it was in the gravy! He says the recipe is a keeper!!!
WOW... This was truly a great meal. Reminds me of Sauerbraten and the roast doesn't have to be brined for days ahead of time.
I followed the recipe, except put everything in the crockpot at around noon and we ate at 6pm.... Hubby even asked if I used ginger, he thought I put it in the spaetzle I made as a side, he was surprised that it was in the gravy! He says the recipe is a keeper!!!
Reviewed on Mar. 11, 2012 by ChefZ
This pot roast has excellent flavor! I did not know what to expect mixing sweet spices such as cinnamon, ginger, and sugar with meat but it was yummy. My kids loved it too. I made it exactly as in the recipe except I added carrots about 20 minutes before the meat was done, and mushrooms a minute before it was done. Mixed cooked noodles with the sauce and it soaked it all up. I will make this roast again for sure.
Reviewed on Feb. 18, 2012 by mamoonis
Not your average pot roast. This had a really nice/unique flavor. Will definitely try again.
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.
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