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
- 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.
- Clean, cut and add the carrots and potatoes.
- Can make without these.
- Serving is based on them being added.
- Add to pot and continue simmering until they are tender.
- If you don't have a large enough pot, cook them separately.
- Then combine after removing bay leaves from sauce and thickening sauce.
- Thicken the sauce with flour by taking a small amount of sauce out, blending with flour and returning to pot.
- Do this until the sauce is lovely.
- Sliced mushrooms may be added.
- Place about 8 oz in the small containers and about 32 oz in the large according to the orders.
- Refrigerate or freeze, depending on how long it is before delivery date.
- Non adjusted ingredient Weight 194 ounces/8 = 24.25 servings.
- 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)