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

Bavarian Pot Roast Recipe

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4.5 30
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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: 20 min. Cook: 2-1/2 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
MAKES: 8-10 servings


  • 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
  • Hot cooked noodles

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.


  1. 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.
  2. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Serve with noodles.
    Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. If desired, place noodles in separate freezer containers. 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

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.

Light-Bodied Red Wine

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

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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!"

Reviewed Oct. 26, 2015

"Did change several things: used the whole can of beer, we love onions so I used 2 cups of chopped onions. Next time I make this recipe I will cut the cinnamon to 1/4 teaspoon and will leave the bay leaf out. Serving it with noodles was a nice change of pace."

Reviewed Sep. 29, 2015

"I made this a couple of times; it's very good. I added carrots and served it with mashed potatoes rather than noodles."

Reviewed Sep. 29, 2015

"I use Heineken dark beer one whole bottle full instead of the broth and water. Other than that all the same. Has been a hit for years around here and requested again from every guest who ever had it. Usually serve it with mashed potatoes, something green and a fruit.

When I take it to a potluck there are no leftovers ever."

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