Back to Bavarian Pot Roast

Print Options


Card Sizes

Bavarian Pot Roast Recipe

Bavarian Pot Roast Recipe

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 YIELD: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


  • 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.

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.

Reviews for Bavarian Pot Roast

Sort By :
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!"

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."

Reviewed Sep. 28, 2014

"Delicious, will be making again!"

Reviewed Aug. 3, 2014

"Absolute family favorite, requested for birthday dinners."

Reviewed Dec. 21, 2013

"We loved this!! A nice change from the normal pot roast. I really liked the cinnamon in it. I made it in the slow cooker & it came out great!"

Reviewed Jul. 30, 2013

"Family loved it! Very good and filling."

Reviewed Oct. 7, 2012

"loved this recipe! Great taste, and it does taste like saurbraten which my son loves, but its so consuming to make. Now I can make this in less time. Thanks to the poster who said they made it in a crockpot... thats how I plan on making this next time."

Reviewed Jul. 16, 2012

"This is so delicious. I've made it many times (with good beer, as others suggested.) And, for the reviewer who was concerned because there were too many leftovers, here's what I do with any type of leftover pot roast: When I make pot roast, I save the leftovers to make Shepherd's Pie. Cut the meat into 1-inch chunks. Save the gravy. Saute a small chopped onion until tender, and stir it into the meat. Roast a cup of baby carrots in the oven and then chop them up. Press homemade mashed potatoes into a baking dish, pressing up the sides of the baking dish. Spoon in the carrots, plus a half cup of frozen peas, thawed. (You can add other roasted veggies to this too, such as butternut squash, etc.) Top with the meat. Pour the gravy over. Bake at 350 degrees until heated through. Total comfort food! Sometimes I make a thin biscuit mix and pour it on top before baking. It makes a nice crust."

Reviewed May. 29, 2012

"We love this recipe--a little different than most pot roasts."

Reviewed May. 22, 2012

"WOW... This was truly a great meal. Reminds me of Sauerbraten and the roast doesn't have to be brined for days ahead of time.

I followed the recipe, except put everything in the crockpot at around noon and we ate at 6pm.... Hubby even asked if I used ginger, he thought I put it in the spaetzle I made as a side, he was surprised that it was in the gravy! He says the recipe is a keeper!!!"

Reviewed Mar. 11, 2012

"This pot roast has excellent flavor! I did not know what to expect mixing sweet spices such as cinnamon, ginger, and sugar with meat but it was yummy. My kids loved it too. I made it exactly as in the recipe except I added carrots about 20 minutes before the meat was done, and mushrooms a minute before it was done. Mixed cooked noodles with the sauce and it soaked it all up. I will make this roast again for sure."

Reviewed Feb. 18, 2012

"Not your average pot roast. This had a really nice/unique flavor. Will definitely try again."

Reviewed Jan. 29, 2012

"I was really looking forward to making this recipe based on the reviews.

It has a light flavor... it definitely could use more pizazz. I used a porter for the beer. If we made this again, I'd add some carrots and a bit more spice.

Reviewed Dec. 8, 2011

"As a family of "foodies" our reaction to the first bite was, "Wow." The flavor was full and complex. I used a full bottle of German beer, no beef stock, and added the water with some corn starch at the end to loosen up the browning in the dutch oven. I also browned it on the stove top and finished it in the oven for 3 hours at 325 degrees. Delicious over egg noodles with roasted vegetables on the side."

Reviewed Nov. 10, 2011

"Very flavorful! I doubled all the sauce ingredients except the cinnamon (it seemed like a lot), and even though I did this, the sauce cooked down considerably, and there was just enough for one meal---no leftover sauce. I served the roast for my daughter's birthday, and everyone really enjoyed it."

Reviewed Oct. 30, 2011

"I received what I believe to be the best compliment when cooking this for a family meal. My 70ish year old mother in law and her life long best friend asked for the recipe after dinner claiming it to be the best pot roast they ever had and they are great cooks."

Reviewed Oct. 24, 2011

"A unique but fairly bland flavor. My picky child complained that it didn't have enough flavor. I did add carrots and made w/beef broth."

Reviewed Oct. 3, 2011

"Didn't change anything. I did use beer in place of beef broth, next time I will use a better beer. I would also add carrots to the pot along with the mushrooms. Served this with a simple salad and garlic mashed potatoes."

Reviewed Aug. 30, 2011

"FANTASTIC! I have made Bavarian pot roasts for yrs. but decided to try this because it was different than my recipe. The many ingredients give it layers of flavor that are wonderful. My other half said, "HOME RUN". I added carrots and did it in the pressure cooker for 1 hr. This made a complete meal and saved time."

Reviewed Jun. 26, 2011

"Our favorite way to make pot roast."

Reviewed Jan. 8, 2011

"It was just too heavy a meal for us Too many different flavors in one dish. I am not sure what to do with the leftovers because of the unique taste, it does not lend itself to any other dish. I was disappointed."

Reviewed Oct. 19, 2010

"Probably the best dish on this site.. I LOVE this meal. I didn't cook it in the oven what I did was put it in the crock pot for 8 hours and then thickened the sauce by putting cornstarch in it. It was excellent over egg noodles and with carrots cooked in the crockpot together. YUM! 5 STARS!!"

Reviewed Sep. 27, 2010

"I have been making this pot roast for years and it is my absolute favorite. Definately a recipe to try and keep."

Reviewed Mar. 15, 2010

"delicious roast..better than i thought it would be...i definitely would make this roast again"

Reviewed Mar. 15, 2010

"delicious roast..better than i thought it would be...i definitely would make this roast again"

Reviewed Oct. 28, 2009

"This was very good. My husband bought the wrong roast ( a rump) but it still worked. I just cooked it longer."

Reviewed Apr. 27, 2008

"Easy to make and everyone loved it even the picky eaters. Very tasty."

Loading Image

Wine Pairings

Light-Bodied Red Wine

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