Bavarian Pot Roast Recipe
Bavarian Pot Roast Recipe photo by Taste of Home

Bavarian Pot Roast Recipe

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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. —Susan Robertson, Hamilton, Ohio
TOTAL TIME: Prep: 15 min. Cook: 2-3/4 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Cook: 2-3/4 hours
MAKES: 8-10 servings


  • 1 boneless beef chuck pot roast (about 3 pounds)
  • 2 tablespoons canola 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

Nutritional Facts

1 each: 281 calories, 16g fat (5g saturated fat), 88mg cholesterol, 633mg sodium, 5g carbohydrate (4g sugars, trace fiber), 27g protein


  1. In a Dutch oven, brown roast in hot oil. Combine water, beer, 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, about 2-1/2 to 3 hours.
  2. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water.
    Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth to pot roast if necessary.
    Yield: 8-10 servings.
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 May. 28, 2016

"I did not care for this recipe at all. I try to watch my carbs and just had the meat….no flavor. It was better when I added a little yellow rice to it. Would not make it again"

Reviewed Feb. 1, 2016

"Great recipe! Served with spaetzle and sweet/sour red cabbage. Great meal! A keeper"

Reviewed Nov. 26, 2015

"I followed the recipe exactly as written and it was wonderful! This roast is a new favorite of my teenage son!"

Reviewed Oct. 29, 2015

"I made this recipe for the "Yeast" ingredient challenge since beer has yeast in it! I cooked it in my pressure cooker (just under an hour) and served it with roasted vegetables and mashed potatoes. Definitely a keeper. Love the light "sauerbraten" taste. Wonderful! Thank you for posting."

Reviewed Oct. 28, 2015

"Fantastic! Served with mashed potatoes, but next time will try spaetzle and red cabbage. Did cut the cinnamon and ginger in half and used beef broth in place of the water (family preference). Thanks for sharing!"

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