Bavarian Pot Roast Recipe

Bavarian Pot Roast Notes

This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).

Ingredients

• 4 pounds very lean, boneless beef chuck roast, trimmed of all fat
• 1 12 ounce can light beer
• 1 cup water
• 2 cups stewed tomatoes
• 1 cup onion, chopped
• 1 clove garlic, smashed
• 1 large bay leaf
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 2 tablespoons sugar
• 2 tablespoons cornstarch
• 1/4 cup cold water

Serves / Yields

Makes Ten 3 Ounce Servings

Preparation Instructions

Spray 5 quart Dutch oven with nonstick pan spray. Brown meat on all sides.

In a large bowl combine all other ingredients, except cornstarch and 1/4 cup water. Reduce heat and pour mixture over meat. Simmer on low for 3-4 hours or until meat is tender.

Remove meat and slice diagonally. Place on warm platter and cover to keep warm. Dissolve cornstarch in cold water. Turn up heat on sauce and add cornstarch and water, stirring constantly until thickened.

Pour some sauce over meat to serve. Serve remaining sauce in a bowl or gravy boat.

Helpful Hints

The rule of thumb in determining the number of servings is that 4 ounces of raw meat yields 3 ounces of cooked meat. However, this rule assumes that the meat is already trimmed of fat. I find that the yield will be about one half the original weight at purchase when the fat is completely trimmed from a pot roast and then cooked.

Credit

This recipe was provided by Treva Davis from Dousman.

Cuisines, Courses and Ingredients

• American, Beef, Eastern European, German, Main Dish

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