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Bavarian Pot Roast for 6

 Bavarian Pot Roast for 6
"I grew up eating pot roast but disliked it until I got this recipe and changed a few ingredients," says Patricia Gasmund from Rockford, Illinois. "My 7-year old especially loves the seasoned apple gravy."
6 ServingsPrep: 10 min. Cook: 7 hours


  • 1 beef top round roast (2 pounds)
  • 1 cup unsweetened apple juice
  • 1/2 cup tomato sauce
  • 1 small onion, chopped
  • 1 tablespoon white vinegar
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 1/4 cup water


  • In a large skillet coated with cooking spray, brown roast on all
  • sides. Transfer to a 3-qt. slow cooker.
  • In a small bowl, combine the juice, tomato sauce, onion, vinegar,
  • ginger, salt and cinnamon; pour over roast. Cover and cook on low
  • for 6 hours.
  • In a small bowl, combine cornstarch and water until smooth; stir into
  • cooking juices until well combined.
  • Cover and cook 1 hour longer or until the meat is tender and gravy
  • begins to thicken. Yield: 6 servings.
Nutritional Facts: 4 ounces cooked beef with 1/2 cup gravy equals 228 calories,

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Bavarian Pot Roast for 6 (continued)

Nutritional Facts: 5 g fat (2 g saturated fat), 85 mg cholesterol, 531 mg sodium, 10 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fruit.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.