Bavarian Pot Roast For 6 Recipes

Steps:

• In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2-3 hours., Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. Crumble bacon; add to slow cooker., Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.

Steps:

• Dust the meat with flour, salt and pepper. Brown the meat on all sides in the oil in a dutch oven or any large pot.
• Combine the remaining ingredients and pour over the meat, cover and simmer for 3 hours or until tender. If you have the luxury to let it simmer for 6-8 hours, even better.
• Thicken the gravy with flour.
• Sliced mushrooms may be added to gravy.
• I is nice served over wide egg noodles.

Steps:

• In a Dutch oven coated with nonstick cooking spray, brown roast on all sides over medium-high heat; drain. transfer to a 5-qt. slow cooker. In a bowl, combine the juice, tomato sauce, onion, vinegar, salt, ginger and cinnamon; pour over roast. Cover and cook on high for 5-7 hours.
• In a small bowl, combine cornstarch and water until smooth; stir into cooking juices until well combined. Cover and cook 1 hour longer or until the meat is tender and gravy begins to thicken.

Steps:

• Trim extra fat off of roast.
• In a large skillet, brown roast in 1 Tablespoon of cooking oil.
• Drain off fat.
• Place the carrots, onions, celery and 3/4 cup pickles in the bottom of your slow cooker.
• Place browned roast on top of vegetables.
• In a small mixing bowl or large measuring cup, combine the red wine or beef broth, mustard, pepper, cloves and bay leaves.
• Pour liquid over meat.
• Cover and cook on low-heat setting for 8 to 10 hours of on high-heat setting for 4 to 5 hours.
• Remove the meat form the slow cooker and vegetables with slotted spoon.
• Place both meat and vegetables on a platter covered with foil.
• Discard bay leaves.
• Place in a 200 degree oven to keep warm until gravy is made or ready to serve.
• For gravy, pour liquid from slow cooker into a small saucepan.
• Skim off extra fat.
• Stir 4 Tablespoons of red wine or broth and 2 Tablespoons all-purpose flour into a small shaker.
• Shake until well blened.
• Place liquid on medium-high heat and stir in flour mixture.
• Cook until gravy is thick.
• Serve gravy over meat, vegetables, and pasta.
• If desired, top with additional chopped dill pickle and crumbled bacon.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
• Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
• Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
• Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
• Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
• Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

Steps:

• Wipe roast well and trim off all excess fat.
• Lightly rub top of meat with oil.
• Dust meat with salt, pepper and ginger.
• Insert cloves in meat.
• Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions.
• Pour in the apple juice.
• Cover and cook on a low setting for 8 to 12 hours.
• Remove the roast and apples to a warm platter when fully cooked.
• Turn the Crock Pot to High setting.
• Make a smooth paste with the flour and water and stir the paste into the Crock Pot.
• Cover and cook until thickened.
• Pour gravy over roast when serving.