Best Dutch Oven Bavarian Pot Roast Recipes

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MOTHER'S BAVARIAN POT ROAST



Mother's Bavarian Pot Roast image

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

5 lbs rump roast or 5 lbs sirloin tip roast
2 tablespoons canola oil
1 tablespoon cinnamon
1 tablespoon sugar
1 tablespoon vinegar, Apple Cider
1 cup water
12 ounces beer
1 cup tomato sauce
2/3 cup yellow onion, chopped
1 bay leaf
1 1/2 teaspoons salt
flour (to dust meat and to thicken gravy as needed)
salt
pepper

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.

PAULA'S DUTCH OVEN POT ROAST



Paula's Dutch Oven Pot Roast image

This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!

Provided by Paula Taylor

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h25m

Yield 8

Number Of Ingredients 14

1 (2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
¼ cup all-purpose flour, or as needed
½ cup vegetable oil (such as Wesson®)
2 (14 ounce) cans beef broth
⅔ cup dry white wine
1 medium onion, chopped
1 (1.25 ounce) package beef with onion soup mix
1 teaspoon dried marjoram
4 dashes Worcestershire sauce
2 leaf (blank)s bay leaves
2 cups water to cover
1 (16 ounce) package baby carrots
2 medium potatoes, peeled and quartered, or more to taste

Steps:

  • Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
  • Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 21.4 g, Cholesterol 51.6 mg, Fat 27.1 g, Fiber 3.4 g, Protein 16.6 g, SaturatedFat 7.4 g, Sodium 758.5 mg, Sugar 4.2 g

OLD-FASHIONED POT ROAST



Old-Fashioned Pot Roast image

I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 10

1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

Steps:

  • Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.

BAVARIAN POT ROAST



Bavarian Pot Roast image

A wonderful roast packed full of flavor. A nice fall meal. Serve it with a baked sweet potato or smashed garlic red potatoes.

Provided by Audrey M

Categories     Meat

Time 10h20m

Yield 8 serving(s)

Number Of Ingredients 15

3 lbs boneless beef chuck roast
1 tablespoon cooking oil
2 cups sliced carrots
2 cups chopped onions
1 cup sliced celery
3/4 cup chopped kosher-style dill pickle
1/2 cup dry red wine or 1/2 cup beef broth
1/3 cup German mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
4 tablespoons dry red wine or 4 tablespoons beef broth
pasta, of your choice
crumbled cooked bacon (optional)

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.

Nutrition Facts : Calories 507.2, Fat 35.2, SaturatedFat 13.7, Cholesterol 117.4, Sodium 303.6, Carbohydrate 9.8, Fiber 1.8, Sugar 3.8, Protein 32.3

GERMAN POT ROAST (EYE OF ROUND)



German Pot Roast (Eye of Round) image

A native of Germany, Chef Tell always adds an innovative flair to even basic dishes such as pot roast.

Provided by Olha7397

Categories     Roast Beef

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 (4 -5 lb) beef eye round
2 tablespoons tomato paste
2 garlic cloves, finely chopped
4 cups beef stock or 4 cups broth
2 cups red wine
2 bay leaves
7 tablespoons lightly-salted butter, divided
6 medium carrots, diced
6 medium celery ribs, diced
2 medium onions, diced
6 tablespoons all-purpose flour
salt and pepper

Steps:

  • In a Dutch oven or a large, heavy saucepot, heat the oil over medium high heat. Add the meat and brown on all sides. Add the tomato paste and garlic and cook until the garlic is lightly browned. Add the beef stock, wine, and bay leaves. Over high heat, bring the mixture to a boil. Reduce the heat to low, cover the pan tightly, and simmer (DO NOT BOIL) for about 2 hours.
  • While the meat is cooking, in a large skillet, heat 1 Tablespoon of the butter over medium high heat. Add the carrots, celery, and onions and cook for 5 to 10 minutes, or until softened slightly. Add the vegetable mixture to the Dutch oven after the meat has cooked for 2 hours. Cover and continue cooking 30 to 60 minutes longer, or until the meat is tender.
  • Transfer the meat and vegetables to a serving platter. Pour the cooking liquid into a large bowl and reserve. Discard the bay leaves.
  • In the Dutch oven over medium heat, melt the remaining 6 Tablespoons of butter. Whisk or stir in the flour until smooth and bubbly. Continue cooking, stirring constantly, for 2 to 3 minutes. Gradually whisk in the reserved beef stock, blending completely after each addition. Cook, stirring constantly, until the mixture boils and thickens. Season the sauce with salt and pepper.
  • Slice the roast and serve with the vegetables and the sauce. Makes 8 to 10 servings.

Nutrition Facts : Calories 547.5, Fat 25.1, SaturatedFat 10.9, Cholesterol 149.2, Sodium 673.7, Carbohydrate 14.9, Fiber 2.5, Sugar 4.7, Protein 52.5

BAVARIAN POT ROAST



Bavarian Pot Roast image

Make and share this Bavarian Pot Roast recipe from Food.com.

Provided by tazdevilfan

Categories     Easy

Time 5h10m

Yield 12 serving(s)

Number Of Ingredients 10

1 (4 lb) boneless beef top round, roast, halved
1 1/2 cups apple juice
1 (8 ounce) can tomato sauce
1 small onion, chopped
2 tablespoons white vinegar
1 tablespoon salt
2 -3 teaspoons ground cinnamon
3/4 teaspoon ground ginger or 1 tablespoon minced fresh gingerroot
1/4 cup cornstarch
1/2 cup water

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.

Nutrition Facts : Calories 301.5, Fat 14.3, SaturatedFat 5.6, Cholesterol 92.3, Sodium 758.6, Carbohydrate 8.4, Fiber 0.6, Sugar 4.5, Protein 32.9

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