Bavarian Pot Roast

Name: Bavarian Pot Roast
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 10 servings.
Cuisine: Europe, German
Ingredients: 2 tablespoons canola oil; 1 boneless beef chuck roast (3 pounds); 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 white vinegar; 2 teaspoons salt; 1 teaspoon ground cinnamon; 1 bay leaf; 1/2 teaspoon pepper; 1/2 teaspoon ground ginger

TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours YIELD: 10 servings.

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

Ingredients

2 tablespoons canola oil
1 boneless beef chuck roast (3 pounds)
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 white vinegar
2 teaspoons salt
1 teaspoon ground cinnamon
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon ground ginger

Directions

1. In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, 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, 2-1/2 to 3 hours.
2. Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy.

Nutrition Facts

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

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