BAVARIAN POT ROAST
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
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.
DUTCH OVEN POT ROAST
Steps:
- Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.
DUTCH OVEN BAVARIAN POT ROAST
I've lived on a farm all my life, and this is one of our favorite meals. My family and the rural community in which we live have a strong German background. This Bavarian roast is a special treat and makes the best gravy!
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large Dutch oven, heat oil over high and brown meat on all sides. Combine all remaining ingredients except mushrooms; pour over meat. Cover and reduce heat to simmer. Cook 2-1/2 to 3 hours or until meat is tender. Transfer met to platter; keep warm. Add mushrooms to cooking juices; simmer 5 minutes. With a slotted spoon, remove mushrooms and spoon over roast. , Meanwhile, reduce cooking juices to desired thickness by cooking over high heat. Spoon a portion of the gravy over roast and pass the rest.
Nutrition Facts : Calories 297 calories, Fat 16g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 291mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.
MOTHER'S BAVARIAN POT ROAST
This was something Mother made often when I was a child. She frequently served it over nice, wide, egg noodles.
Provided by Ambervim
Categories < 4 Hours
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 14
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.
GERMAN POT ROAST (EYE OF ROUND)
A native of Germany, Chef Tell always adds an innovative flair to even basic dishes such as pot roast.
Provided by Olha7397
Categories Roast Beef
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven or a large, heavy saucepot, heat the oil over medium high heat. Add the meat and brown on all sides. Add the tomato paste and garlic and cook until the garlic is lightly browned. Add the beef stock, wine, and bay leaves. Over high heat, bring the mixture to a boil. Reduce the heat to low, cover the pan tightly, and simmer (DO NOT BOIL) for about 2 hours.
- While the meat is cooking, in a large skillet, heat 1 Tablespoon of the butter over medium high heat. Add the carrots, celery, and onions and cook for 5 to 10 minutes, or until softened slightly. Add the vegetable mixture to the Dutch oven after the meat has cooked for 2 hours. Cover and continue cooking 30 to 60 minutes longer, or until the meat is tender.
- Transfer the meat and vegetables to a serving platter. Pour the cooking liquid into a large bowl and reserve. Discard the bay leaves.
- In the Dutch oven over medium heat, melt the remaining 6 Tablespoons of butter. Whisk or stir in the flour until smooth and bubbly. Continue cooking, stirring constantly, for 2 to 3 minutes. Gradually whisk in the reserved beef stock, blending completely after each addition. Cook, stirring constantly, until the mixture boils and thickens. Season the sauce with salt and pepper.
- Slice the roast and serve with the vegetables and the sauce. Makes 8 to 10 servings.
Nutrition Facts : Calories 547.5, Fat 25.1, SaturatedFat 10.9, Cholesterol 149.2, Sodium 673.7, Carbohydrate 14.9, Fiber 2.5, Sugar 4.7, Protein 52.5
PAULA'S DUTCH OVEN POT ROAST
This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!
Provided by Paula Taylor
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h25m
Yield 8
Number Of Ingredients 14
Steps:
- Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
- Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 21.4 g, Cholesterol 51.6 mg, Fat 27.1 g, Fiber 3.4 g, Protein 16.6 g, SaturatedFat 7.4 g, Sodium 758.5 mg, Sugar 4.2 g
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