Bavarian Pot Roast for Ecw

• 5 lbs chuck roast or 5 lbs rump roast or 5 lbs sirloin tip roast
• 2 tablespoons canola oil
• 1 tablespoon cinnamon
• 1 tablespoon sugar
• 1 tablespoon vinegar, Apple Cider
• 1 cup water
• 12 ounces beer
• 1 cup tomato sauce
• 23 cup yellow onion, chopped
• 1 bay leaf
• 1 12 teaspoons salt
• 3 lbs carrots
• 3 lbs small potatoes
• flour with salt and pepper to dust meat
• flour, to thicken as needed

1. Dust the meat with flour, salt and pepper.
2. Brown the meat on all sides in the oil in a dutch oven or any large pot.
3. Combine the remaining ingredients and pour over the meat, cover and simmer for 3 hours or until tender.
4. If you have the luxury to let it simmer for 6-8 hours, even better.
5. Clean, cut and add the carrots and potatoes.
6. Can make without these.
7. Serving is based on them being added.
8. Add to pot and continue simmering until they are tender.
9. If you don't have a large enough pot, cook them separately.
10. Then combine after removing bay leaves from sauce and thickening sauce.
11. Thicken the sauce with flour by taking a small amount of sauce out, blending with flour and returning to pot.
12. Do this until the sauce is lovely.
13. Sliced mushrooms may be added.
14. Place about 8 oz in the small containers and about 32 oz in the large according to the orders.
15. Refrigerate or freeze, depending on how long it is before delivery date.
16. Non adjusted ingredient Weight 194 ounces/8 = 24.25 servings.
17. Assumed 22 to be sure, so there should be a little leftover for the cook.

chuck roast, canola oil, cinnamon, sugar, vinegar, water, beer, tomato sauce, yellow onion, bay leaf, salt, carrots, potatoes, flour, flour

Taken from www.food.com/recipe/bavarian-pot-roast-for-ecw-451782 (may not work)