Bavarian Pot Roast

Recipe Ingredients

6 lbs	2724g / 96oz	Beef round bottom - round roast
2 tablespoons	30ml	Cooking fat
		Salt
		Pepper
1 1/2 cups	355ml	Apple juice
8 oz	227g	Tomato sauce
1/2 cup	31g / 1.1oz	Onion - chopped
1 teaspoon	5ml	Ginger
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Vinegar
1		Bay leaf
1/4 cup	15g / 0.5oz	Flour - for gravy

Recipe Instructions

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 3 1/2 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 1/2 cups of liquid. Return to pan.

6. In same cup, measure 1/2 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.

Source:
"The More-Beef-for-your-Money Cookbook" Mary Dunham

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