Bavarian Pot Roast for Ecw
- Ready In:
- 3hrs 30mins
- Ingredients:
- 15
- Serves:
-
22
ingredients
- 5 5 lbs rump roast or 5 lbs sirloin tip roast
- 2 tablespoons canola oil
- 1 tablespoon cinnamon
- 1 tablespoon sugar
- 1 tablespoon vinegar, Apple Cider
- 1 cup water
- 12 ounces beer
- 1 cup tomato sauce
- 2⁄3 cup yellow onion, chopped
- 1 bay leaf
- 1 1⁄2 teaspoons salt
- 3 lbs carrots
- 3 lbs small potatoes
- flour with salt and pepper to dust meat
- flour, to thicken as needed
directions
- Dust the meat with flour, salt and pepper. Brown the meat on all sides in the oil in a dutch oven or any large pot.
- Combine the remaining ingredients and pour over the meat, cover and simmer for 3 hours or until tender. If you have the luxury to let it simmer for 6-8 hours, even better.
- Clean, cut and add the carrots and potatoes. Can make without these. Serving is based on them being added.
- Add to pot and continue simmering until they are tender. If you don't have a large enough pot, cook them separately. Then combine after removing bay leaves from sauce and thickening sauce.
- Thicken the sauce with flour by taking a small amount of sauce out, blending with flour and returning to pot. Do this until the sauce is lovely.
- Sliced mushrooms may be added.
- Place about 8 oz in the small containers and about 32 oz in the large according to the orders. Refrigerate or freeze, depending on how long it is before delivery date.
- Non adjusted ingredient Weight 194 ounces/8 = 24.25 servings. Assumed 22 to be sure, so there should be a little leftover for the cook.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.