Bavarian Pot Roast

• 3 lbs boneless beef chuck roast
• 1 tablespoon canola oil, as needed to brown meat
• 1 14 cups water
• 34 cup beer
• 1 (8 ounce) can tomato sauce
• 12 cup onion, finely chopped
• 1 -2 tablespoon sugar, to taste (original calls for 2)
• 1 tablespoon cider vinegar
• 1 -2 teaspoon salt, to taste (original calls for 2)
• 1 teaspoon ground cinnamon
• 1 bay leaf
• 12 teaspoon black pepper, to taste
• 12 teaspoon ground ginger

1. Heat a small amount of oil in a large deep pot or Dutch oven, just enough to keep meat from sticking, and brown meat on all sides (not cooking through- just searing the outside).
2. Mix together water,beer,tomato sauce, onion, sugar, vinegar,and all seasonings and pour over the meat.
3. Bring mixture to a boil.
4. Reduce heat, cover, and let meat simmer on low until very, very tender, about 2 1/2-3 hours.
5. (Or you could place seared meat into a crock pot, top with the sauce mixture and cook until tender).
6. Once meat has cooked to your liking, remove bay leaf and place meat on a platter.
7. If desired, you may wish to reserve the juices from the pan, straining them first, add a few spoonful of cornstarch and a little water, and heat in a saucepan until thickened for a gravy.

boneless beef chuck roast, canola oil, water, beer, tomato sauce, onion, sugar, cider vinegar, salt, ground cinnamon, bay leaf, black pepper, ground ginger

Taken from www.food.com/recipe/bavarian-pot-roast-104142 (may not work)