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(Pot Roast) Bayerischer Schmorbraten Recipe

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This recipe for (Pot Roast) Bayerischer Schmorbraten is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boneless beef chuck pot roast (about 3 pounds)
2 tablespoons canola oil
1-1/4 cups water
3/4 cup beer
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
2 tablespoons sugar
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon ground cinnamon
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon ground ginger
Cornstarch and water, optional
Directions:
Directions:
In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
Remove meat. Discard bay leaf. If desired, thicken juices with a slurry of cornstarch and water.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Marlene and Aggie made this a lot on Sunday evenings.

 

 

 

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