Bavarian Pot Roast Recipe

4.5 42 49
Bavarian Pot Roast Recipe
Bavarian Pot Roast Recipe photo by Taste of Home
Publisher Photo

Bavarian Pot Roast Recipe

Read Reviews
4.5 42 49
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-3/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-3/4 hours

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.
Yield: 10 servings.
Originally published as Bavarian Pot Roast in Country October/November 1993, p47

Nutritional Facts

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

  • 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
  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.
Originally published as Bavarian Pot Roast in Country October/November 1993, p47

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Reviews forBavarian Pot Roast

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MY REVIEW
emerred User ID: 6536678 277947
Reviewed Nov. 18, 2017

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

MY REVIEW
Jillyarusi User ID: 8686761 276311
Reviewed Oct. 15, 2017

"Can you make this in a crock pot ?"

MY REVIEW
KatherinaM User ID: 7494261 276100
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 User ID: 8538944 274484
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 User ID: 8154374 274455
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 User ID: 7462142 261139
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 User ID: 6498283 261921
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 User ID: 6330173 261896
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 User ID: 1076910 257187
Reviewed Nov. 23, 2016

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

MY REVIEW
Kdorfman User ID: 7269420 248714
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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