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Bavarian Pot Roast Using Beer Recipe

Bavarian Pot Roast Using Beer Recipe

1 boneless beef chuck pot roast (about 3 lbs.)
2 tbsp. cooking oil
1-1/4 cups water
3/4 cup beer (or beef broth, but we prefer beer)
1 can (8 oz.) tomato sauce
1/2 cup chopped onion
2 tbsp. sugar
1 tbsp. cider vinegar
2 tsp. salt (I cut in half)
1 tsp. ground cinnamon
1 bay leaf
1/2 tsp. pepper
1/2 tsp ground ginger
Cornstarch and cold water, optional

In Dutch oven, brown roast in hot oil. Combine water, beer (or beef broth) tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to boil; Cover and simmer, until meat is tender, about 3 hours. Remove meat and discard bay leaf. If desired thicken juices with some cornstarch mixed with a little cold water. 8 to 10 servings.
Judy Alaska

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