- 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
- 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 2-1/2-3 hours.
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: 10 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Bavarian Pot Roast
"Absolutely delicious!! The cinnamon is what makes this dish."
"We thought this was very good, although next time we might back off on the cinnamon."
"I did not care for this recipe at all. I try to watch my carbs and just had the meat….no flavor. It was better when I added a little yellow rice to it. Would not make it again"
"Great recipe! Served with spaetzle and sweet/sour red cabbage. Great meal! A keeper"
"I followed the recipe exactly as written and it was wonderful! This roast is a new favorite of my teenage son!"
"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."
"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!"
"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."
"I made this a couple of times; it's very good. I added carrots and served it with mashed potatoes rather than noodles."
"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."