• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Bavarian Pot Roast

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • -From the Kitchen of
  • -Lawrence & Cindy Kellie
  • 6 lb Beef round bottom
  • -round roast
  • 2 tb Cooking fat
  • Salt
  • Pepper
  • 1 1/2 c Apple juice
  • 8 oz Tomato sauce
  • 1/2 c Onion; chopped
  • 1 ts Ginger
  • 1 ts Cinnamon
  • 1/2 ts Salt
  • 1 tb Vinegar
  • 1 Bay leaf
  • 1/4 c Flour; for gravy


1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in
fat. Season with salt and pepper and remove from pan. Pour off fat
drippings. 2. Add the apple juice, tomato sauce, onion, ginger, cinnamon,
salt, vinegar, and bay leaf; mix well. 3. Return meat to pan. Cover and
simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325F oven for
same amount of time.) 4. Turn meat once to cook it evenly throughout. When
done, remove meat and keep warm. Discard bay leaf. 5. For 2 cups of gravy,
pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to
allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat.
Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return
to pan. 6. In same cup, measure 1/2 cup cold water and blend in flour. Add
mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and
cook until thickened, about 3 minutes. Taste gravy and correct seasoning,
if necessary, with salt and pepper. 7. Slice meat; serve gravy separately.

From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))

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