Bavarian Pot Roast is a slow-braised beef chuck roast infused with beer, tomato sauce, and distinctive warm spices like cinnamon and ginger. This traditional German-American dish becomes fall-apart tender over 2.5 to 3 hours of gentle simmering.
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In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, combine water, beer, 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, 2-1/2 to 3 hours.
Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy.
Store leftover pot roast and braising liquid in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, covered, until warmed through.
Dutch oven or heavy-bottomed covered pot
Yes. The recipe calls for beer or beef broth, so substitute the full 3/4 cup with broth for the same result without alcohol flavor.
Cook for 2.5 to 3 hours until the meat is fork-tender and easily shreds. Cooking time depends on roast thickness and your heat level.
Yes. Brown the roast on stovetop, then transfer to a slow cooker with all braising ingredients. Cook on low for 6–8 hours until tender.
Serve over egg noodles, mashed potatoes, or spaetzle to soak up the rich pan juices and gravy.
Yes. After removing the meat, mix cornstarch or flour with cold water to form a slurry, whisk into the pan juices over heat until thickened.
