- 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
- 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.
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Dutch Oven Bavarian Pot Roast
"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."
"This goes great with some Oktoberfest!"
"!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.Madabout how much money I spend for the meat.What a waste!"
"I use beer instead of apple juice, about a cup. And no mushrooms. This is one delicious pot roast."
"Very good flavor! Will make again"
"The only change I made was to rub the beef with salt and pepper before browning. This was a hit - served with mashed potatoes."
"The aroma of this pot roast while cooking is so enticing! My family and I agree that the gravy is divine."