Bavarian Pot Roast

Below is a recipe from a Christian Light Education publication cited below. It is for Bavarian pot roast and tastes great. The pictures below are my own. Just out of curiousity I looked up that the chuck roast is the shoulder of the cow and as a result is one of the tougher cuts of meats and therefore also cheaper in price. A good diagram that shows the parts of a cow and the corresponding beef cuts can be found at I added the metric equivalents in parenthesis. I know beef is not as healthy as chicken, but in moderation it is not terrible and a nice change.


  • 1 boneless beef chuck roast (about 3 pounds – 1 lb is 16 oz, 1 oz is 30 ml)Ingredients Bavarian Pot Roast
  • 2 Tbsp (30 ml) cooking oil
  • 1 ¼ c (300 ml) water
  • ¾ c (180 ml) beef broth (can be made from bouillon)
  • 8 oz (240 ml) tomato sauce
  • ½ c (80 ml) chopped onion
  • 2 Tbsp (30 ml) sugar
  • 1 T (15 ml) vinegar
  • 2 tsp (10 ml) salt
  • 1 tsp (5 ml) ground cinnamon
  • 1 bay leaf
  • ½ t (2.5 ml) pepper
  • ½ t (2.5 ml) ground ginger
  • 2 T cornstarch (30 ml)
  • ½ c water (120 ml)


In a Dutch oven or large saucepan, fry roast in hot oil. Combine 1 ¼ c water, broth, tomato sauce, onion, sugar, vinegar, salt, Bavarian Pot Roastcinnamon, bay leaf, pepper, and ginger. Pour over meat and bring to a boil. Reduce heat; cover and braise until meat is tender, about 2 ½ to 3 hrs. Remove meat. Discard the bay leaf. Combine cornstarch and ½ c water. Stir it into the juices and simmer until thickened. Use as gravy over meat, or serve meat and gravy over a bed of hot buttered noodles. Serves 8-10.


Christian Light Education. HOME EC LU 1, Introduction to the Kitchen. Sunrise Edition. Christian Light Publications, Inc. Harrisonburg: VA, 2008.

ISBN 0-87813-942-7 – Learn to Cook and Sew … with a Home Economics Course – Home Economics I Christian Light Education LightUnit 1 – info [at] Phone 540-434-0768

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