Mother's Bavarian Pot Roast |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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This was something Mother made often when I was a child. She frequently served it over nice, wide, egg noodles. Ingredients:
5 lbs chuck roast or 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 |
Directions:
1. 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.
2. 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.
3. Thicken the gravy with flour.
4. Sliced mushrooms may be added to gravy.
5. I is nice served over wide egg noodles.
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