Best Bavarian Pot Roast Recipes

BAVARIAN POT ROAST

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.

MOTHER'S BAVARIAN POT ROAST

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

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.

DUTCH OVEN BAVARIAN POT ROAST

Steps:

• In a large Dutch oven, heat oil over high and brown meat on all sides. Combine all remaining ingredients except mushrooms; pour over meat. Cover and reduce heat to simmer. Cook 2-1/2 to 3 hours or until meat is tender. Transfer met to platter; keep warm. Add mushrooms to cooking juices; simmer 5 minutes. With a slotted spoon, remove mushrooms and spoon over roast. , Meanwhile, reduce cooking juices to desired thickness by cooking over high heat. Spoon a portion of the gravy over roast and pass the rest.

BAVARIAN POT ROAST FOR 6

Steps:

• In a large skillet coated with cooking spray, brown roast on all sides. Transfer to a 3-qt. slow cooker. , In a small bowl, combine the juice, tomato sauce, onion, vinegar, ginger, salt and cinnamon; pour over roast. Cover and cook on low for 6 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.

BAVARIAN POT ROAST

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.

BAVARIAN POT ROAST

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.

TENDER BAVARIAN POT ROAST

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.

BAVARIAN POT ROAST

Steps:

• 1. Cut the roast up into 3-4 pieces. Brown in a dutch oven in hot oil, until browned an all sides.
• 2. Lay the chopped onions over the beef. Mix the rest of the ingredients in a bowl and pour over all. Set to a low simmer for 2 1/2-3 hours, checking occasionally to add water if it gets too dry. You want enough sauce to make a gravy afterwards.
• 3. When the meat is tender, remove from pan and set aside to stay warm. If needed, add some beef broth to the sauce to make about 2 cups. Bring to a boil. Mix 1 Tablespoon corn or tapioca starch into a little water to make a paste and add to the sauce, stirring with a whisk, simmering until thickened.
• 4. Serve the meat and some sauce over noodles. (I used whole wheat egg noodles). Serve the rest of the sauce on the side.

BAVARIAN POT ROAST

Steps:

• Sear roast & remove from pan. Carmelize the onions in the butter, add flour, alcohol, sugar, horseradish & salt/pepper. Put roast back in and simmer 3 hours or longer.

BAVARIAN POT ROAST

Steps:

• In a Dutch oven, brown roast in hot oil. Combine water, beer or broth, 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, for 2-1/2 to 3 hours. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water.© Copyright Reiman Publications, 1993-1997