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Bavarian Pot Roast Recipe

Bavarian Pot Roast Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 2-3/4 hours 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

Directions

  • 1. 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.
  • 2. 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. Yield: 10 servings.

Nutritional Facts

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

Reviews for Bavarian Pot Roast

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Average Rating
MY REVIEW
emerred
Reviewed Nov. 18, 2017

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

MY REVIEW
Jillyarusi
Reviewed Oct. 15, 2017

"Can you make this in a crock pot ?"

MY REVIEW
KatherinaM
Reviewed 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."

MY REVIEW
tomkiel
Reviewed 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!!!"

MY REVIEW
SusanneHall
Reviewed Sep. 24, 2017

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

MY REVIEW
TheTallEntree
Reviewed Aug. 30, 2017

"Absolutely delicious!! The cinnamon is what makes this dish. I make this using a pork roast. Do yourself a favor and add some ground cloves too."

MY REVIEW
weisd
Reviewed Feb. 28, 2017

"My husband absolutely loved this! Definitely a keeper to make again. I doubled the sauce, so there would be enough liquid to cover the meat, and also to use up the whole can of beer!"

MY REVIEW
greatwithoutgluten
Reviewed Feb. 27, 2017

"So good! We really enjoyed the flavors in this meal. It was easy to make too! We will definitely be making this again soon!"

MY REVIEW
dschultz01
Reviewed Nov. 23, 2016

"We thought this was very good, although next time we might back off on the cinnamon."

MY REVIEW
Kdorfman
Reviewed May. 28, 2016

"I did not care for this recipe at all. I try to watch my carbs and just had the meat….no flavor. It was better when I added a little yellow rice to it. Would not make it again"

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