Bavarian Pot Roast

By CarolLB

1 serving (1 each) equals 281 calories, 16 g fat (5 g saturated fat), 88 mg cholesterol, 633 mg sodium,

Ingredients

• 1 boneless beef chuck pot roast (about 3 pounds)
• 2 tablespoons vegetable 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
• Cornstarch and water, optional

Preparation

Step 1

•In a Dutch oven, brown roast in hot oil. Combine water, beer or
broth, 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, for 2-1/2 to 3 hours.
Remove meat. Discard bay leaf. If desired, thicken juices with
cornstarch and water. Yield: 8-10 servings.