Bavarian pot roast

Yield: 12 servings

Measure Ingredient
-From the Kitchen of Lawrence & Cindy Kellie
6 pounds Beef round bottom round roast
2 tablespoons Cooking fat
1½ cup Apple juice
8 ounces Tomato sauce
½ cup Onion; chopped
1 teaspoon Ginger
1 teaspoon Cinnamon
½ teaspoon Salt
1 tablespoon Vinegar
1 Bay leaf
¼ cup 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 1 ½ 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.

From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham

Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))

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