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Tender Bavarian Pot Roast Recipe

Tender Bavarian Pot Roast Recipe

"I grew up eating pot roast but disliked it until I go this recipe at a church social and changed a few ingredients," shares Patricia Gasmund of Rockford, Illinois. "My 7-year-old especially enjoys the seasoned 'apple gravy'."
TOTAL TIME: Prep: 10 min. Cook: 5 hours YIELD:12 servings


  • 1 beef top round roast (4 pounds) , halved
  • 1-1/2 cups apple juice
  • 1 can (8 ounces) tomato sauce
  • 1 small onion, chopped
  • 2 tablespoons white vinegar
  • 1 tablespoon salt
  • 2 to 3 teaspoons ground cinnamon
  • 1 tablespoon minced fresh gingerroot
  • 1/4 cup cornstarch
  • 1/2 cup water


  • 1. In a Dutch oven coated with cooking spray, brown roast on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. In a bowl, combine the juice, tomato sauce, onion, vinegar, salt, cinnamon and ginger; pour over roast. Cover and cook on high for 5-7 hours.
  • 2. In a small bowl, combine cornstarch and water until smooth; stir into cooking juices until well combined. Cover and cook 1 hour longer or until the meat is tender and gravy begins to thicken. Yield: 12 servings.

Nutritional Facts

One serving (4 ounces cooked beef with 1/2 cup gravy) equals 230 calories, 7 g fat (2 g saturated fat), 96 mg cholesterol, 753 mg sodium, 8 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fruit.

Wine Pairings

Light-Bodied Red Wine

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