Bavarian Pot Roast For 6 Food

BAVARIAN POT ROAST

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.

SLOW COOKER BAVARIAN POT ROAST

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Brown the roast on all sides. Place in a lightly grease slow cooker.
• In a medium bowl, whisk together the water, broth, tomato sauce, vinegar, sugar, onion powder, cinnamon, ginger, salt and pepper. Pour over roast and add bay leaves to slow cooker.
• Cover and cook on low for 8 hours, or until meat is tender. Remove meat from slow cooker and cover to keep warm.
• Whisk together cornstarch and water, then whisk cornstarch mixture into slow cooker to thicken juices. Serve roast with thickened juices.

GRAMPA'S GERMAN-STYLE POT ROAST

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. Crumble bacon; add to slow cooker., Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.

MOTHER'S BAVARIAN POT ROAST

Steps:

• Dust the meat with flour, salt and pepper. Brown the meat on all sides in the oil in a dutch oven or any large pot.
• Combine the remaining ingredients and pour over the meat, cover and simmer for 3 hours or until tender. If you have the luxury to let it simmer for 6-8 hours, even better.
• Thicken the gravy with flour.
• Sliced mushrooms may be added to gravy.
• I is nice served over wide egg noodles.

BAVARIAN POT ROAST

Steps:

• Wipe roast well and trim off all excess fat.
• Lightly rub top of meat with oil.
• Dust meat with salt, pepper and ginger.
• Insert cloves in meat.
• Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions.
• Pour in the apple juice.
• Cover and cook on a low setting for 8 to 12 hours.
• Remove the roast and apples to a warm platter when fully cooked.
• Turn the Crock Pot to High setting.
• Make a smooth paste with the flour and water and stir the paste into the Crock Pot.
• Cover and cook until thickened.
• Pour gravy over roast when serving.

BAVARIAN PORK ROAST

Steps:

• Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
• Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
• In a large skillet, brown pork roast on all sides in hot oil, drain off fat.
• Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet.
• Pour skillet juices and vinegar into crockery cooker.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• Remove meat from cooker; keep warm.
• For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
• Combine sour cream or yogurt and cornstarch. Stir into juices.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir 2 minutes more.
• Slice meat and serve with gravy.

GERMAN STYLE POT ROAST

Steps:

• In dutch overm brown roast over medium heat.
• Blend soup mix with water and beer.
• Mix in brown sugar and caraway seed.
• Simmer on stovetop, covered 2.5 hours or until tender.
• Thicken gravy if desired.

BAVARIAN POT ROAST

Steps:

• Trim extra fat off of roast.
• In a large skillet, brown roast in 1 Tablespoon of cooking oil.
• Drain off fat.
• Place the carrots, onions, celery and 3/4 cup pickles in the bottom of your slow cooker.
• Place browned roast on top of vegetables.
• In a small mixing bowl or large measuring cup, combine the red wine or beef broth, mustard, pepper, cloves and bay leaves.
• Pour liquid over meat.
• Cover and cook on low-heat setting for 8 to 10 hours of on high-heat setting for 4 to 5 hours.
• Remove the meat form the slow cooker and vegetables with slotted spoon.
• Place both meat and vegetables on a platter covered with foil.
• Discard bay leaves.
• Place in a 200 degree oven to keep warm until gravy is made or ready to serve.
• For gravy, pour liquid from slow cooker into a small saucepan.
• Skim off extra fat.
• Stir 4 Tablespoons of red wine or broth and 2 Tablespoons all-purpose flour into a small shaker.
• Shake until well blened.
• Place liquid on medium-high heat and stir in flour mixture.
• Cook until gravy is thick.
• Serve gravy over meat, vegetables, and pasta.
• If desired, top with additional chopped dill pickle and crumbled bacon.

BAVARIAN POT ROAST

Steps:

• In a Dutch oven coated with nonstick cooking spray, brown roast on all sides over medium-high heat; drain. transfer to a 5-qt. slow cooker. In a bowl, combine the juice, tomato sauce, onion, vinegar, salt, ginger and cinnamon; pour over roast. Cover and cook on high for 5-7 hours.
• In a small bowl, combine cornstarch and water until smooth; stir into cooking juices until well combined. Cover and cook 1 hour longer or until the meat is tender and gravy begins to thicken.