Serves: 8
Total Calories: 52
In a Dutch oven, brown roast in hot oil. Combine water, beer or broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat cover and simmer until meat is tender, for 2-1/2 to 3 hours. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water.
© Copyright Reiman Publications, 1993-1997
This Bavarian Pot Roast recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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