Bavarian Pot Roast

Linda Mericle

By
@bakermom2

This started from an old clipped out Taste of Home recipe that I used up and had to hand write out. It's the only one I've seen without apples in it. It is pretty darned scrumptious, but then it is served over noodles so...how can it not be?


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Rating:

Serves:

4-6

Prep:

30 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

3 lb
boneless chuck roast
2 Tbsp
oil
1 c
water (or half apple juice)
1 c
beef broth or beer
8 oz
tomato sauce
1
onion diced
2 Tbsp
sugar
1 Tbsp
vinegar
2 tsp
salt
1 tsp
cinnamon
1/2 tsp
each pepper and ginger
1 Tbsp
corn or tapioca starch, mixed with a little water.

Directions Step-By-Step

1
Cut the roast up into 3-4 pieces. Brown in a dutch oven in hot oil, until browned an all sides.
2
Lay the chopped onions over the beef. Mix the rest of the ingredients in a bowl and pour over all. Set to a low simmer for 2 1/2-3 hours, checking occasionally to add water if it gets too dry. You want enough sauce to make a gravy afterwards.
3
When the meat is tender, remove from pan and set aside to stay warm. If needed, add some beef broth to the sauce to make about 2 cups. Bring to a boil.
Mix 1 Tablespoon corn or tapioca starch into a little water to make a paste and add to the sauce, stirring with a whisk, simmering until thickened.
4
Serve the meat and some sauce over noodles. (I used whole wheat egg noodles). Serve the rest of the sauce on the side.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: German
Hashtag: #Pot-Roast