Bavarian Pot Roast

• 2 Tbsp. cooking oil
• 1 beef chuck pot roast (about 5 lb.)
• 1 Tbsp. cinnamon
• 1 Tbsp. vinegar
• 2 tsp. ground ginger
• 1 to 1 1/2 tsp. salt
• 1 1/2 c. apple juice
• 1 c. water
• 1 (8 oz.) can tomato sauce
• 1 medium onion, chopped
• 1 bay leaf
• 8 to 12 oz. fresh whole mushrooms

1. In a large Dutch oven, heat oil over high and brown meat on all sides.
2. Combine all remaining ingredients, except mushrooms; pour over meat.
3. Cover and reduce heat to simmer.
4. Cook 2 1/2 to 3 hours or until meat is tender.
5. Transfer meat to platter; keep warm.
6. Add mushrooms to cooking juices; simmer 5 minutes.
7. With a slotted spoon, remove mushrooms and spoon over roast.
8. Meanwhile, reduce cooking juices to desired thickness by cooking over high heat.
9. Spoon a portion of the gravy over roast and pass the rest. Yields 12 to 15 servings.

cooking oil, beef chuck, cinnamon, vinegar, ground ginger, salt, apple juice, water, tomato sauce, onion, bay leaf, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697150 (may not work)