Bavarian Pot Roast

Total Time:Prep: 15 min. Cook: 2-1/2 hours

Recipe by Susan Robertson, Hamilton, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 28, 2023

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

Can you freeze Bavarian Pot Roast?

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, stirring occasionally; add a little broth if necessary.

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Bavarian Pot Roast

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Yield:10 servings
Prep:15 min
Cook:2 hours 30 min
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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
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Directions

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

Nutrition Facts

4 ounces cooked beef: 281 calories, 16g fat (5g saturated fat), 88mg cholesterol, 633mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 27g protein.
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