Recipe 4 All: Bavarian Pot Roast Recipe — Every recipe in the World on this site.

Recipe 4 All: Bavarian Pot Roast Recipe

Bavarian Pot Roast

Yield: 12 servings
6lb Beef round bottom
2tablespoon Cooking fat
cups Apple juice
8oz Tomato sauce
½cups Onion; chopped
1teaspoon Ginger
1teaspoon Cinnamon
½teaspoon Salt
1tablespoon Vinegar
1  Bay leaf
¼cups Flour; for gravy

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add the apple juice, tomato sauce, onion, ginger, cinnamon, salt, vinegar, and bay leaf; mix well. 3. Return meat to pan. Cover and simmer for 3½ to 4 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. Discard bay leaf. 5. For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1½ cups of liquid. Return to pan. 6. In same cup, measure ½ cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper. 7. Slice meat; serve gravy separately.

The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) MMMMM Happy Charring

EZPoint V2.2 ====

Your Bavarian Pot Roast is ready. Good luck!

Related recipes: Beef, Echo

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy