BAVARIAN POT ROAST
Source of Recipe
Can't remember
List of Ingredients
2 Tablespoons oil
1 beef roast suitable for a pot roast
1-2 teaspoon cinnamon
1 Tablespoons vinegar
2 teaspoons ground ginger
1 -1/2 teaspoons salt
1 1/2 cups apple juice
1 cup water
1 can (8 ounces) tomato sauce
1 medium onion chopped
1 bay leaf
8 - 12 ounces fresh mushroom (I sliced them)
In a large Dutch oven (I used my electric frying pan with lid) heat oil; brown meat on all sides. Combine remaining ingredients except mushrooms; pour over meat. Cover and simmer 2 1/2 to 3 hours or until meat is tender. Transfer meat to a platter to keep warm. Add mushrooms to cooking juices; simmer 5 minutes. With a slotted spoon remove mushrooms and spoon over meat. Meanwhile reduce cooking juices to desired thikness by cooking over high heat. Spoon a portion of the gravy over roast and pass the rest.
Note: I added the sliced mushrooms about 1 hour before being done and added small baby carrots. The sauce seemed to cook down on its own without turning up the heat. I think you could also add small potatoes the last hour too.
Recipe
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