Bavarian Pot Roast
Slow-braised Bavarian pot roast with beer, warm spices, and a simple cornstarch gravy. Tips for slow cooker, low-sodium swaps, and servings.
This recipe comes to us courtesy of the Spice of Life Cookbook by Treva Davis (no longer in print).
Submitted by: Treva from Dousman, WI, USA
Yield: Makes Ten 3 Ounce Servings
- Use a boneless chuck roast trimmed of fat and simmer low 3 to 4 hours until fork tender.
- Beer, tomatoes, cinnamon, ginger, and allspice create a warm Bavarian flavor; brown the meat first for best taste.
- Thicken sauce with a cornstarch slurry or alternate thickeners; use no-salt tomatoes and low-sodium beer to cut salt.
Spices
Featured in this Recipe
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.
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More About This Recipe
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. To make this recipe low-sodium, be sure the stewed tomatoes do not have added salt.
Frequently Asked Questions
What cut of beef is best for this pot roast?
Boneless beef chuck is ideal because it becomes tender when slow-simmered. The recipe uses very lean, trimmed chuck. If your roast has more fat, trim it for a leaner result.
How many servings does this recipe make?
With 4 pounds of raw roast you will end up with about half the weight after trimming and cooking, or roughly 2 pounds cooked. That yields about 10 three-ounce servings. Plan on 8 to 10 adult portions depending on appetite.
Can I make this in a slow cooker?
Yes. Brown the meat first for better flavor, then transfer to the slow cooker with the liquids and other ingredients. Cook on low 6 to 8 hours or on high 4 to 5 hours, then thicken the sauce at the end with the cornstarch slurry.
Can I skip the beer or substitute it?
Yes. Replace the beer with low-sodium beef broth or extra water. Nonalcoholic beer works too. Substituting broth gives a richer, meatier flavor than plain water.
How do I thicken the sauce if it is too thin?
Make a slurry by dissolving 2 tablespoons cornstarch in 1/4 cup cold water, then stir it into the simmering sauce and cook 1 to 2 minutes until thickened. Alternatives are flour mixed with water, arrowroot for gluten-free thickening, or reducing the sauce by simmering longer.
How can I make this recipe low sodium?
Use no-salt-added stewed tomatoes and choose a low-sodium or no-salt beer or use water. Avoid adding extra table salt until after cooking so you can adjust to taste.
How should I store and reheat leftovers?
Cool within two hours and refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently on the stove over low heat or in the microwave, adding a splash of water or broth if the sauce is too thick.
Why are cinnamon and allspice used in this beef recipe?
Cinnamon and allspice add warm, slightly sweet and aromatic notes that balance the tomatoes and beer. They are common in some Bavarian and Central European braises and give the dish its characteristic flavor. Adjust amounts to taste if you prefer milder spice.
What cut of beef is best for this pot roast?
Boneless beef chuck is ideal because it becomes tender when slow-simmered. The recipe uses very lean, trimmed chuck. If your roast has more fat, trim it for a leaner result.
How many servings does this recipe make?
With 4 pounds of raw roast you will end up with about half the weight after trimming and cooking, or roughly 2 pounds cooked. That yields about 10 three-ounce servings. Plan on 8 to 10 adult portions depending on appetite.
Can I make this in a slow cooker?
Yes. Brown the meat first for better flavor, then transfer to the slow cooker with the liquids and other ingredients. Cook on low 6 to 8 hours or on high 4 to 5 hours, then thicken the sauce at the end with the cornstarch slurry.
Can I skip the beer or substitute it?
Yes. Replace the beer with low-sodium beef broth or extra water. Nonalcoholic beer works too. Substituting broth gives a richer, meatier flavor than plain water.
How do I thicken the sauce if it is too thin?
Make a slurry by dissolving 2 tablespoons cornstarch in 1/4 cup cold water, then stir it into the simmering sauce and cook 1 to 2 minutes until thickened. Alternatives are flour mixed with water, arrowroot for gluten-free thickening, or reducing the sauce by simmering longer.
How can I make this recipe low sodium?
Use no-salt-added stewed tomatoes and choose a low-sodium or no-salt beer or use water. Avoid adding extra table salt until after cooking so you can adjust to taste.
How should I store and reheat leftovers?
Cool within two hours and refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently on the stove over low heat or in the microwave, adding a splash of water or broth if the sauce is too thick.
Why are cinnamon and allspice used in this beef recipe?
Cinnamon and allspice add warm, slightly sweet and aromatic notes that balance the tomatoes and beer. They are common in some Bavarian and Central European braises and give the dish its characteristic flavor. Adjust amounts to taste if you prefer milder spice.
This recipe was great! The whole family – including my 5 year old granddaughter who is a very picky eater – loved it. I didn’t cut this into slices. I served just the pieces of beef and used the sauce as gravy! This recipe is a keeper!!