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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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I've lived on a farm all my life, and this is one of our favorite meals. My family and the rural community in which we live have a strong German background. This Bavarian roast is a special treat and makes the best gravy! Ingredients:
2 tablespoons vegetable oil |
1 beef chuck pot roast (about 5 pounds) |
1 tablespoon ground cinnamon |
1 tablespoon vinegar |
2 teaspoons ground ginger |
1 to 1-1/2 teaspoons salt |
1-1/2 cups apple juice |
1 cup water |
1 can (8 ounces) tomato sauce |
1 medium onion, chopped |
1 bay leaf |
8 to 12 ounces fresh whole mushrooms |
Directions:
1. 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.
2. Meanwhile, reduce cooking juices to desired thickness by cooking over high heat. Spoon a portion of the gravy over roast and pass the rest. Yield: 12-15 servings.
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