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Bavarian Beef Roast Recipe

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Her well-seasoned beef roast is so tender and juicy, Cynthia Gessner never has leftovers when she serves it. "My husband and our four boys, ages 5 to 20, clean their plates...down to the tiny diced vegetables," she notes from her home in Radway Alberta. "Try serving this with a side of sweet-and-sour cabbage."
TOTAL TIME: Prep: 20 min. Cook: 2 hours 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 2 hours 50 min.
MAKES: 8 servings


  • 1 beef rump roast or bottom round roast (3 pounds)
  • 1 garlic clove, cut into thin slivers
  • 1 teaspoon canola oil
  • 1 cup chopped carrots
  • 1 cup thinly sliced celery
  • 1 cup chopped onion
  • 1 cup sherry or beef broth
  • 1/2 cup minced fresh parsley
  • 1 tablespoon sugar
  • 2 teaspoons caraway seeds
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom

Nutritional Facts

3 ounces cooked beef with 3 tablespoons vegetables equals 228 calories, 9 g fat (3 g saturated fat), 82 mg cholesterol, 360 mg sodium, 6 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable 1 fat.


  1. With a sharp knife, cut thin slits in meat; place a piece of garlic in each slit. In a large saucepan or Dutch oven, brown meat in oil on all sides; drain. Add the carrots, celery and onion. Combine the sherry or broth, parsley, sugar, caraway seeds, salt and cardamom; pour over meat.
  2. Bring to a boil. Reduce heat; cover and simmer for about 2-3/4 hours or until meat is tender. Remove and slice meat. Skim fat from cooking liquid and serve vegetables with meat. Yield: 8 servings.
Originally published as Bavarian Beef Roast in Light & Tasty February/March 2005, p53

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Feb. 27, 2012

"Delicious! Great with mashed potatoes. Fancy enough for company, too. Used a bit more than 1 tsp oil.

~ Theresa"

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