Bavarian Pot Roast Recipe

Bavarian Pot Roast Recipe photo by Taste of Home

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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.

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Bavarian Pot Roast Recipe

Prep: 20 min. Cook: 2-1/2 hours

Yield: 8-10 Servings

20 150 170

Ingredients

1 boneless beef chuck pot roast (about 3 pounds)
2 tablespoons vegetable oil
1-1/4 cups water
3/4 cup beer or beef broth
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
2 tablespoons sugar
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon ground cinnamon
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon ground ginger
Cornstarch and water, optional

Directions

In a Dutch oven, brown roast in hot oil. Combine water, beer or broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, for 2-1/2 to 3 hours. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Yield: 8-10 servings.

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