bavarian pot roast
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?
prep time
30 Min
cook time
3 Hr
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 3 pounds boneless chuck roast
- 2 tablespoons oil
- 1 cup water (or half apple juice)
- 1 cup beef broth or beer
- 8 ounces tomato sauce
- 1 - onion diced
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1/2 teaspoon each pepper and ginger
- 1 tablespoon corn or tapioca starch, mixed with a little water.
How To Make bavarian pot roast
-
Step 1Cut the roast up into 3-4 pieces. Brown in a dutch oven in hot oil, until browned an all sides.
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Step 2Lay 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.
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Step 3When 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.
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Step 4Serve the meat and some sauce over noodles. (I used whole wheat egg noodles). Serve the rest of the sauce on the side.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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