Bavarian Pot Roast
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3 lbboneless chuck roast
1 cwater (or half apple juice)
1 cbeef broth or beer
8 oztomato sauce
1/2 tspeach pepper and ginger
1 Tbspcorn or tapioca starch, mixed with a little water.
How to Make Bavarian Pot Roast
- Cut the roast up into 3-4 pieces. Brown in a dutch oven in hot oil, until browned an all sides.
- 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.
- 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.
- Serve the meat and some sauce over noodles. (I used whole wheat egg noodles). Serve the rest of the sauce on the side.