American International Encyclopedic Cookbook Food

BAVARIAN POT ROAST

Bavarian Pot Roast image

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

Provided by Taste of Home

Categories Dinner

Time 3h

Yield 10 servings.

Number Of Ingredients 13

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

Steps:

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, 2-1/2-3 hours., Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy. 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 if necessary.

Nutrition Facts : Calories 281 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 633mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.

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