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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. 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!!
Reviewed on Sep. 27, 2010 by PatWTS
I have been making this pot roast for years and it is my absolute favorite. Definately a recipe to try and keep.
Reviewed on Mar. 15, 2010 by countrygirl1292002
delicious roast..better than i thought it would be...i definitely would make this roast again
Reviewed on Oct. 28, 2009 by ann.ross
This was very good. My husband bought the wrong roast ( a rump) but it still worked. I just cooked it longer.
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