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Bavarian Pot Roast

 Bavarian Pot Roast
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.
8-10 ServingsPrep: 20 min. Cook: 2-1/2 hours


  • 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


  • 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,

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Bavarian Pot Roast (continued)

Nutritional Facts: 5 g carbohydrate, trace fiber, 27 g protein.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now