Large bavarian pot roast

Bavarian Pot Roast

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

Yield: Makes Ten 3 Ounce Servings

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Bavarian Pot Roast Recipe

Ingredients
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.

Yield: Makes Ten 3 Ounce Servings
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.

To make this recipe low-sodium, be sure the stewed tomatoes do not have added salt.

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1 Comment

Carol W

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!!

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