Mother's Bavarian Pot Roast

"This was something Mother made often when I was a child. She frequently served it over nice, wide, egg noodles."
 
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photo by Bonnie G 2 photo by Bonnie G 2
photo by Bonnie G 2
photo by Ambervim photo by Ambervim
photo by Outta Here photo by Outta Here
Ready In:
3hrs 20mins
Ingredients:
14
Serves:
8
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ingredients

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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.
  • Thicken the gravy with flour.
  • Sliced mushrooms may be added to gravy.
  • I is nice served over wide egg noodles.

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Reviews

  1. Outta Here
    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!)
     
  2. Bonnie G #2
    So good, great blend of spices. I used the crock pot for ease of prep, browning my chuck roast first and then just adding all to the pot and cooked on low for 8 hours. Adding a corn starch slurry at the end to thicken and served over hot buttered egg noodles and red cabbage with apples on the side. Such a wonderful, warm, comforting fall dinner
     
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