Slow-Cooked Bavarian Pot Roast
Come home with dinner ready to go. Simmered with cloves, ginger, cinnamon and apples, this tasty pot roast is delicious comfort food—especially for fall and winter. Garnish with apple slices and serve.
: Serves 16 (1 serving = 4 ounces)
- 3 pounds beef chuck roast
- 1 teaspoon vegetable oil
- ½ teaspoon fresh ginger, ground
- ½ teaspoon pepper
- 3 whole cloves
- 2 cups apples, sliced
- ½ cup onions, sliced
- ½ cup apple juice or water
- 4 tablespoons flour
- 4 tablespoons water
- Optional garnish: fresh apple slices
Nutrition Per Serving
|Total Fat||10 g|
|Saturated Fat||4 g|
|Trans Fat||1 g|
|Dietary Fiber||0.5 g|
- Trim the beef roast of excess fat. Rinse and pat dry. Rub oil on the top of the roast, then sprinkle on ginger and pepper and insert whole cloves into the roast. Next, sear the pot roast on all sides in a hot pan with oil.
- Place apples and onions into a crock-pot/slow cooker. Add the pot roast and pour apple juice over the entire roast.
- Cover and cook on low for 10–12 hours or on high for about 5–6 hours.
- Remove roast from slow cooker. Place it aside but keep it warm.
- Strain the pot roast juices and pour them back into the slow cooker. Turn heat to high to reduce liquid and thicken it up.
- Make a smooth paste with flour and water, then add it to the slow cooker, stirring as you combine.
- Cover and cook until thickened. Pour over roast just before serving.
Optional: Garnish with fresh apple slices.
Contributed by: Jan Brenkus, Berwyn, Illinois.