Bavarian Pot Roast
Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio
Reviews
Awesome recipe!!! So delicious!
Absolutely delicious
Jude, 1/2 t
I wish your web designer wouldn’t put objects on top of the recipe. I have tried several times to see how much ginger to put in this roast but can’t remove the green sign that says buy ingredients.
This was very good. I followed recipe exactly except i didnt have any German beer, so i used Guinness. Possibly too strong for some folks, but i liked it. Next time I will use a good German beer, cook it in the crock pot, and thicken the gravy with some crushed ginger snaps rather than corn starch. It does remind me a little of sauerbraten, but way less work. A little crushed gingersnaps into gravy should make it a bit more similar. I served with boiled potatoes, baby carrots, red cabbage, home baked bread, and homemade apple sauce. Reminded my husband of his years based in Germany while in the Army. Bavarian comfort food and so easy to make. We enjoyed it.
Really nice. I used a stock cube instead of beer and would suggest not adding the salt in future, it didn’t need it.
Very good recipe! Old fashioned comfort food! Made this and was going to freeze half of it. It never made it to the freezer! We had it for lunch the next day and then dinner again! Joyce Moynihan, Volunteer Field Editor.
No comment left
Very unique flavor! I seared the roast in a pan and placed it in crockpot, covered with the sauce and cooked on low for ~6 hours. Took out some of the juices to make the sauce/gravy with the cornstarch at the end and served over polenta. Extremely tasty and everyone (adults, kids and toddler) loved it!
Would probably make again. Gravy was fantastic with mashed potatoes