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    You are in: Home / Recipes / Mother's Bavarian Pot Roast Recipe
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    Mother's Bavarian Pot Roast

    Mother's Bavarian Pot Roast. Photo by Ambervim

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Ambervim's Note:

    This was something Mother made often when I was a child. She frequently served it over nice, wide, egg noodles.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Thicken the gravy with flour.
    4. 4
      Sliced mushrooms may be added to gravy.
    5. 5
      I is nice served over wide egg noodles.

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    Ratings & Reviews:

    • on June 17, 2012


      I took a couple of liberties with this recipe: I used a pork shoulder roast, and did it in the crockpot. Otherwise, I used the ingredients and method listed. Browned the roast and mixed the gravy ingredients and put it all in the crockpot on low for 6 hours. Turned out great and flavors are wonderful. Also made the house smell nice! Looking forward to leftovers! Made for My 3 Chefs game. (and thank your mother for her recipe!)

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    Nutritional Facts for Mother's Bavarian Pot Roast

    Serving Size: 1 (410 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 468.5
    Calories from Fat 187
    Total Fat 20.7 g
    Saturated Fat 8.0 g
    Cholesterol 187.1 mg
    Sodium 829.4 mg
    Total Carbohydrate 7.7 g
    Dietary Fiber 1.2 g
    Sugars 3.4 g
    Protein 60.7 g

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