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Bavarian Pot Roast

Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio
  • Total Time
    Prep: 15 min. Cook: 2-3/4 hours
  • Makes
    10 servings


  • 1 boneless beef chuck pot roast (about 3 pounds)
  • 2 tablespoons canola oil
  • 1-1/4 cups water
  • 3/4 cup beer or beef broth
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped onion
  • 2 tablespoons sugar
  • 1 tablespoon vinegar
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • Optional: Cornstarch and water


  • In a Dutch oven, brown roast in hot oil. Combine water, beer, 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, 2-1/2-3 hours.
  • Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water.
    Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.
Nutrition Facts
1 each: 281 calories, 16g fat (5g saturated fat), 88mg cholesterol, 633mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 27g protein.

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Average Rating:
  • Barbara
    Jan 3, 2021

    This recipe is DELISH! Flavors are outstanding. The cut of meat is the key. Just gave this recipe to my daughter. So good that you want to share it with your friends and family!

  • gege1970
    Nov 21, 2020

    Awesome recipe!!! So delicious!

  • Kathleen
    Nov 9, 2020

    Absolutely delicious

  • Jonm
    Oct 25, 2020

    Jude, 1/2 t

  • Jude
    Oct 13, 2020

    I wish your web designer wouldn’t put objects on top of the recipe. I have tried several times to see how much ginger to put in this roast but can’t remove the green sign that says buy ingredients.

  • Toni
    May 16, 2020

    This was very good. I followed recipe exactly except i didnt have any German beer, so i used Guinness. Possibly too strong for some folks, but i liked it. Next time I will use a good German beer, cook it in the crock pot, and thicken the gravy with some crushed ginger snaps rather than corn starch. It does remind me a little of sauerbraten, but way less work. A little crushed gingersnaps into gravy should make it a bit more similar. I served with boiled potatoes, baby carrots, red cabbage, home baked bread, and homemade apple sauce. Reminded my husband of his years based in Germany while in the Army. Bavarian comfort food and so easy to make. We enjoyed it.

  • Paul
    May 16, 2020

    Really nice. I used a stock cube instead of beer and would suggest not adding the salt in future, it didn’t need it.

  • joycerm53
    Jan 31, 2020

    Very good recipe! Old fashioned comfort food! Made this and was going to freeze half of it. It never made it to the freezer! We had it for lunch the next day and then dinner again! Joyce Moynihan, Volunteer Field Editor.

  • Gale
    Aug 3, 2019

    No comment left

  • Elizabeth
    Feb 24, 2019

    Very unique flavor! I seared the roast in a pan and placed it in crockpot, covered with the sauce and cooked on low for ~6 hours. Took out some of the juices to make the sauce/gravy with the cornstarch at the end and served over polenta. Extremely tasty and everyone (adults, kids and toddler) loved it!