BAVARIAN POT ROAST

Bavarian Pot Roast image

Provided by Linda Mericle

Categories Roasts

Time 3h30m

Number Of Ingredients 12

3 lb boneless chuck roast
2 Tbsp oil
1 c water (or half apple juice)
1 c beef broth or beer
8 oz tomato sauce
1 onion diced
2 Tbsp sugar
1 Tbsp vinegar
2 tsp salt
1 tsp cinnamon
1/2 tsp each pepper and ginger
1 Tbsp corn or tapioca starch, mixed with a little water.

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.