Bavarian Pot Roast Recipe
- 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.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Bavarian Pot Roast(22)
Sort By :
Family loved it! Very good and filling.
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.
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.
We love this recipe--a little different than most pot roasts.
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!!!