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Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 297
  • Fat:
  • 16 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 98 mg
  • Sodium:
  • 291 mg
  • Carbohydrate:
  • 6 g
  • Fiber:
  • 1 g
  • Protein:
  • 30 g

Bavarian Pot Roast

I've lived on a farm all my life, and this is one of our favorite meals. My family and the rural community in which we live have a strong German background. This Bavarian roast is a special treat and makes the best gravy!

SERVINGS

 12-15

CATEGORY

 Main Dish

METHOD

 Other stovetop

PREP

 20 min.

COOK

 155 min.

TOTAL

 175 min.

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 beef chuck pot roast (about 5 pounds)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vinegar
  • 2 teaspoons ground ginger
  • 1 to 1-1/2 teaspoons salt
  • 1-1/2 cups apple juice
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 1 medium onion, chopped
  • 1 bay leaf
  • 8 to 12 ounces fresh whole mushrooms

DIRECTIONS

In a large Dutch oven, heat oil over high and brown meat on all sides. Combine all remaining ingredients except mushrooms; pour over meat. Cover and reduce heat to simmer. Cook 2-1/2 to 3 hours or until meat is tender. Transfer met to platter; keep warm. Add mushrooms to cooking juices; simmer 5 minutes. With a slotted spoon, remove mushrooms and spoon over roast.
    Meanwhile, reduce cooking juices to desired thickness by cooking over high heat. Spoon a portion of the gravy over roast and pass the rest. Yield: 12-15 servings.

Printed from tasteofhome.com Jul 20, 2008

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