Bavarian Pot Roast

If you want to add more gluten free and dairy free recipes to your recipe box, Bavarian Pot Roast might be a recipe you should try. One serving contains 308 calories, 30g of protein, and 19g of fat. For $1.69 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 15. This recipe is liked by 179 foodies and cooks. It works well as a main course. Head to the store and pick up mushrooms, vinegar, vegetable oil, and a few other things to make it today. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 2 hours and 55 minutes. With a spoonacular score of 70%, this dish is good. Bavarian Pot Roast for 6, Bavarian Pot Roast, and Bavarian Pot Roast are very similar to this recipe.

Servings: 15

Preparation duration: 20 minutes

Cooking duration: 155 minutes

 

Ingredients:

1-1/2 cups apple juice

1 bay leaf

1 beef chuck pot roast (about 5 pounds)

1 can (8 ounces) tomato sauce

1 tablespoon ground cinnamon

2 teaspoons ground ginger

8 to 12 ounces fresh whole mushrooms

1 medium onion, chopped

1 to 1-1/2 teaspoons salt

2 tablespoons vegetable oil

1 tablespoon vinegar

1 cup water

Equipment:

dutch oven

slotted spoon

Cooking instruction summary:

Directions 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. 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. Originally published as Bavarian Pot Roast in Country ExtraSeptember 1991, p49 Nutritional Facts 1 serving (1 each) equals 297 calories, 16 g fat (6 g saturated fat), 98 mg cholesterol, 291 mg sodium, 6 g carbohydrate, 1 g fiber, 30 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large Dutch oven, heat oil over high and brown meat on all sides.

2. 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.

3. Transfer met to platter; keep warm.

4. Add mushrooms to cooking juices; simmer 5 minutes. With a slotted spoon, remove mushrooms and spoon over roast.

5. Meanwhile, reduce cooking juices to desired thickness by cooking over high heat. Spoon a portion of the gravy over roast and pass the rest.


Nutrition Information:

Quickview
308k Calories
29g Protein
19g Total Fat
4g Carbs
14% Health Score
Limit These
Calories
308k
15%

Fat
19g
30%

  Saturated Fat
9g
57%

Carbohydrates
4g
2%

  Sugar
2g
3%

Cholesterol
104mg
35%

Sodium
359mg
16%

Get Enough Of These
Protein
29g
60%

Zinc
11mg
77%

Vitamin B12
4µg
69%

Selenium
32µg
47%

Vitamin B3
7mg
36%

Vitamin B6
0.62mg
31%

Phosphorus
306mg
31%

Iron
3mg
20%

Potassium
633mg
18%

Vitamin B2
0.3mg
17%

Vitamin B5
1mg
12%

Manganese
0.24mg
12%

Magnesium
35mg
9%

Copper
0.17mg
8%

Vitamin B1
0.12mg
8%

Vitamin E
0.59mg
4%

Calcium
37mg
4%

Fiber
0.86g
3%

Vitamin K
3µg
3%

Folate
10µg
3%

Vitamin C
2mg
3%

Vitamin A
87IU
2%

Vitamin D
0.18µg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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