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Bavarian Pot Roast

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!
12-15 ServingsPrep: 20 min. Cook: 2 hours 35 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.
© Taste of Home 2013

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Bavarian Pot Roast (continued)

Nutrition Facts: 1 serving (1 each) equals 297 calories, 16 g fat (6 g saturated fat), 98 mg cholesterol, 291 mg sodium, 6 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013