Bavarian Pot Roast

• 3 lb. boneless chuck roast
• 2 Tbsp. oil
• 1 1/4 c. water
• 3/4 c. beer or broth
• 1 (8 oz.) can tomato sauce
• 1/2 c. chopped onion
• 2 Tbsp. sugar
• 1 Tbsp. vinegar
• 2 tsp. salt
• 1 tsp. ground cinnamon
• 1 bay leaf
• 1/2 tsp. pepper
• 1/2 tsp. ground ginger
• cornstarch and water (optional)

1. In Dutch oven, brown roast in hot oil.
2. Combine water, beer or broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger; pour over meat and bring to boil.
3. Reduce heat; cover and simmer until meat is tender, about 2 1/2 to 3 hours.
4. Remove meat.
5. Discard bay leaf.
6. If desired, thicken juices with cornstarch and water.
7. Yields 8 to 10 servings.

chuck roast, oil, water, tomato sauce, onion, sugar, vinegar, salt, ground cinnamon, bay leaf, pepper, ground ginger, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681957 (may not work)