FOOD CONTESTS 2015 RECIPES

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BAVARIAN POT ROAST RECIPE: HOW TO MAKE IT - TASTE OF HOME



Bavarian Pot Roast Recipe: How to Make It - Taste of Home 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

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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