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Bavarian Pot Roast Recipe

Photo by: Taste of Home

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!

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12-15 Servings
Prep: 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.

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.

Bavarian Pot Roast published in Country Extra September 1991, p49

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