Bavarian Pot Roast

Linda Mericle


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 can it not be?


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30 Min
3 Hr
Stove Top


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

How to Make Bavarian Pot Roast


  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.

Printable Recipe Card

About Bavarian Pot Roast

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

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