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.jpg)
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:
covered percent of daily need
