Bavarian Pot Roast

Name: Bavarian Pot Roast
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 10 servings.
Ingredients: 1 boneless beef chuck pot roast (about 3 pounds); 2 tablespoons canola 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

Since all of 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

Ingredients

1 boneless beef chuck pot roast (about 3 pounds)
2 tablespoons canola 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

Directions

In a Dutch oven, brown roast in hot oil. Combine water, beer, 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, about 2-1/2-3 hours.
Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water.
Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth to pot roast if necessary.

Nutrition Facts

1 each: 281 calories, 16g fat (5g saturated fat), 88mg cholesterol, 633mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 27g protein.

Originally published as Bavarian Pot Roast in Country October/November 1993

Reviews

My Review

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Average Rating:

Elizabeth

Feb 24, 2019

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!
Bill

Nov 26, 2018

In what way is this a slow cooker recipe? I see nothing about using a slow cooker to make it.
keely27

Nov 10, 2018

Would probably make again. Gravy was fantastic with mashed potatoes
ritabook

Jul 19, 2018

This has become one of our staples.
Ruffshse

Mar 1, 2018

Really enjoyed have made it a couple of times now .
emerred

Nov 18, 2017

made it was great, but now have no tomato sauce... could i use a substitution ?
Jillyarusi

Oct 15, 2017

Can you make this in a crock pot ?
KatherinaM

Oct 9, 2017

I am only posting this review because I made this and did not enjoy it. So. If you are unsure that you would like cinnamon flavoring in your meat, you may want to skip this recipe. Definitely seems like it would be an acquired taste.
tomkiel

Sep 25, 2017

Instead of thickening with cornstarch, I use crumbled fine Ginger Snaps. It gives the gravy a much needed zing.I also agree, this is not Bavarian. There is no RED WINE in your recipe . You need the wine for the acid in the meat!!!
SusanneHall

Sep 24, 2017

I am 100% Bavarian born and bred in Munich. This is a nice recipe but NOT Bavarian or even German.