BAVARIAN POT ROAST RECIPES

Name: Bavarian Pot Roast
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6-8 serving(s)
Ingredients: 3 -4 lbs chuck arm pot roast; 1 teaspoon vegetable oil; 1 1/2 teaspoons salt; 1/8 teaspoon pepper; 1/2 teaspoon ground ginger; 3 whole cloves; 4 medium apples, cored and quartered (leave skin on); 1 small onion, sliced; 1/2 cup apple juice; 3 -4 tablespoons flour; 3 -4 tablespoons water

BAVARIAN POT ROAST RECIPE - FOOD.COM

Bavarian Pot Roast Recipe - Food.com image

This is a nice change of pace varriation on a beef roast. It has that Old World flavor and it's crockpot easy too. Makes about 6 to 8 good sized servings.

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 -4 lbs chuck arm pot roast
1 teaspoon vegetable oil
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon ground ginger
3 whole cloves
4 medium apples, cored and quartered (leave skin on)
1 small onion, sliced
1/2 cup apple juice
3 -4 tablespoons flour
3 -4 tablespoons water

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.

Nutrition Facts : Calories 98.6, FatContent 1, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 584, CarbohydrateContent 23.3, FiberContent 3.3, SugarContent 15.1, ProteinContent 0.9

BAVARIAN POT ROAST RECIPE: HOW TO MAKE IT

Bavarian Pot Roast Recipe: How to Make It 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

Total Time 03 hours 00 minutes

Prep Time 15 minutes

Cook Time 02 hours 45 minutes

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, FatContent 16g fat (5g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 633mg sodium, CarbohydrateContent 5g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 27g protein.

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