Bavarian Pot Roast

Adapted from Taste of Home. This version uses beer and tomato sauce to tenderize the meat. It is very good and very easy. I made this on the stovetop, but you could also throw this in a crock pot.

• Ready In: 3 hrs 10 mins
• Serves: 8-10

Ingredients

• 3  lbs boneless beef chuck roast
• 1  tablespoon canola oil, as needed to brown meat
• 1 1⁄4 cups water
• 3⁄4 cup beer
• 1 (8 ounce) can tomato sauce
• 1⁄2 cup onion, finely chopped
• 1 -2  tablespoon sugar, to taste (original calls for 2)
• 1  tablespoon cider vinegar
• 1 -2  teaspoon salt, to taste (original calls for 2)
• 1  teaspoon ground cinnamon
• 1  bay leaf
• 1⁄2 teaspoon black pepper, to taste
• 1⁄2 teaspoon ground ginger

Directions

1. Heat a small amount of oil in a large deep pot or Dutch oven, just enough to keep meat from sticking, and brown meat on all sides (not cooking through- just searing the outside).
2. Mix together water,beer,tomato sauce, onion, sugar, vinegar,and all seasonings and pour over the meat.
3. Bring mixture to a boil.
4. Reduce heat, cover, and let meat simmer on low until very, very tender, about 2 1/2-3 hours.
5. (Or you could place seared meat into a crock pot, top with the sauce mixture and cook until tender).
6. Once meat has cooked to your liking, remove bay leaf and place meat on a platter.
7. If desired, you may wish to reserve the juices from the pan, straining them first, add a few spoonful of cornstarch and a little water, and heat in a saucepan until thickened for a gravy.