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.
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

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. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. 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 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.

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