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Dutch Oven Bavarian Pot Roast Recipe
Dutch Oven Bavarian Pot Roast Recipe photo by Taste of Home
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Dutch Oven Bavarian Pot Roast Recipe

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I've lived on a farm all my life, and this is one of our favorite meals. My family and the rural community in which we live have a strong German background. This Bavarian roast is a special treat and makes the best gravy!
TOTAL TIME: Prep: 20 min. Cook: 2 hours 35 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. Cook: 2 hours 35 min.
MAKES: 12-15 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 beef chuck pot roast (about 5 pounds)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vinegar
  • 2 teaspoons ground ginger
  • 1 to 1-1/2 teaspoons salt
  • 1-1/2 cups apple juice
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 1 medium onion, chopped
  • 1 bay leaf
  • 8 to 12 ounces fresh whole mushrooms

Nutritional Facts

1 each: 297 calories, 16g fat (6g saturated fat), 98mg cholesterol, 291mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 30g protein .

Directions

  1. In a large Dutch oven, heat oil over high and brown meat on all sides. Combine all remaining ingredients except mushrooms; pour over meat. Cover and reduce heat to simmer. Cook 2-1/2 to 3 hours or until meat is tender. Transfer met to platter; keep warm. Add mushrooms to cooking juices; simmer 5 minutes. With a slotted spoon, remove mushrooms and spoon over roast.
  2. Meanwhile, reduce cooking juices to desired thickness by cooking over high heat. Spoon a portion of the gravy over roast and pass the rest. Yield: 12-15 servings.
Originally published as Bavarian Pot Roast in Country Extra September 1991, p49

Light-Bodied Red Wine

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


Reviews for Dutch Oven Bavarian Pot Roast

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
martajvond User ID: 995990 16016
Reviewed Feb. 7, 2014

"I am German and have a large German family, but this tastes nothing like I remember. It was OK, but I won't be making it again."

MY REVIEW
RaOwBe User ID: 705805 16518
Reviewed Oct. 23, 2013

"This goes great with some Oktoberfest!"

MY REVIEW
SandyJ932 User ID: 2473778 41489
Reviewed Oct. 13, 2013

"I make this pot roast with shredded beet salad and potato pancakes for my sister's birthday dinner. We love the favors of the tender meat."

MY REVIEW
lovetocook171488 User ID: 2268000 40595
Reviewed Mar. 17, 2013

"!I give that a (-)5 Stars has not flavor, all you taste is cinnamon,cinnamon and meat not a good ,we did not like it at all.Mad

about how much money I spend for the meat.What a waste!"

MY REVIEW
thedabera User ID: 7047590 42157
Reviewed Dec. 20, 2012

"I use beer instead of apple juice, about a cup. And no mushrooms. This is one delicious pot roast."

MY REVIEW
Cowgrl0025 User ID: 3538925 40594
Reviewed Jan. 22, 2012

"Very good flavor! Will make again"

MY REVIEW
wwicks User ID: 1184792 14744
Reviewed Nov. 12, 2011

"The only change I made was to rub the beef with salt and pepper before browning. This was a hit - served with mashed potatoes."

MY REVIEW
Trilby Yost User ID: 5195621 14743
Reviewed Jul. 20, 2010

"The aroma of this pot roast while cooking is so enticing! My family and I agree that the gravy is divine."

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