Bavarian Pot Roast

* Exported from MasterCook *

BAVARIAN POT ROAST

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-From the Kitchen of
-Lawrence & Cindy Kellie
6 lb Beef round bottom
-round roast
2 tb Cooking fat
Salt
Pepper
1 1/2 c Apple juice
8 oz Tomato sauce
1/2 c Onion -- chopped
1 t Ginger
1 t Cinnamon
1/2 ts Salt
1 tb Vinegar
1 Bay leaf
1/4 c Flour -- for gravy

1. In a Dutch oven, or large pan with a tight-fitting
cover, brown meat in fat. Season with salt and pepper
and remove from pan. Pour off fat drippings. 2. Add
the apple juice, tomato sauce, onion, ginger,
cinnamon, salt, vinegar, and bay leaf; mix well. 3.
Return meat to pan. Cover and simmer for 3 1/2 to 4
hours, or until done. (Or cook in a 325F oven for same
amount of time.) 4. Turn meat once to cook it evenly
throughout. When done, remove meat and keep warm.
Discard bay leaf. 5. For 2 cups of gravy, pour liquid
from pan into a 2-cup measuring cup. Let stand for 1
minute to allow fat to come to top. Discard all but 4
Tablespoons (or less) of fat. Add enough water (or
other liquid) to measure 1 1/2 cups of liquid. Return
to pan. 6. In same cup, measure 1/2 cup cold water and
blend in flour. Add mixture slowly to liquid in pan.
Bring to a boil, stirring constantly, and cook until
thickened, about 3 minutes. Taste gravy and correct
seasoning, if necessary, with salt and pepper. 7.
Slice meat; serve gravy separately.

From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring
(((((THE.LaRK)))))



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