Bavarian Pot Roast Recipes
BAVARIAN POT ROAST
Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. -Susan Robertson, Hamilton, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 281 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 633mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.
TENDER BAVARIAN POT ROAST
I grew up eating pot roast but disliked it until I got this recipe at a church social. My 7-year-old especially enjoys the seasoned apple gravy. -Patricia Gasmund, Rockford, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven coated with cooking spray, brown roast on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. In a bowl, combine the juice, tomato sauce, onion, vinegar, salt, cinnamon and ginger; 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.
Nutrition Facts : Calories 230 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 753mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
MOTHER'S BAVARIAN POT ROAST
This was something Mother made often when I was a child. She frequently served it over nice, wide, egg noodles.
Provided by Ambervim
Categories < 4 Hours
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 14
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.
BAVARIAN POT ROAST
This is a nice change of pace varriation on a beef roast. It has that Old World flavor and it's crockpot easy too. Makes about 6 to 8 good sized servings.
Provided by Steve P.
Categories Stew
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 98.6, Fat 1, SaturatedFat 0.1, Sodium 584, Carbohydrate 23.3, Fiber 3.3, Sugar 15.1, Protein 0.9
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