No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (187g) Recipe makes 6 servings The following items or measurements are not included below: 3 whole cloves
Calories 249
Calories from Fat 116		(46%)
Amount Per Serving		%DV
	Total Fat 12.9g	19%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 49mg		16%
Sodium 613mg		25%
Potassium 269mg		7%
Total Carbohydrate 19.4g		6%
	Dietary Fiber 2.5g	10%
	Sugars 12.3g
Protein 14.5g		28%
detailed view... how is this calculated?

Bavarian Pot Roast

Recipe #33938 | ½ day | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: 1Steve
Jul 11, 2002

This is a nice change of pace varriation on a beef roast. It has that Old World flavor and it's crockpot easy too. Makes about 6 to 8 good sized servings.

SERVES 6 -8 (change servings and units)

Ingredients

3-4 lbs chuck arm pot roast
1 teaspoon vegetable oil
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon ground ginger
3 whole cloves
4 medium apples, cored and quartered (leave skin on)
1 small onion, sliced
1/2 cup apple juice
3-4 tablespoons flour
3-4 tablespoons water

Directions

1
Wipe roast well and trim off all excess fat.
2
Lightly rub top of meat with oil.
3
Dust meat with salt, pepper and ginger.
4
Insert cloves in meat.
5
Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions.
6
Pour in the apple juice.
7
Cover and cook on a low setting for 8 to 12 hours.
8
Remove the roast and apples to a warm platter when fully cooked.
9
Turn the Crock Pot to High setting.
10
Make a smooth paste with the flour and water and stir the paste into the Crock Pot.
11
Cover and cook until thickened.
12
Pour gravy over roast when serving.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Bacon Ranch Slow Cooked Chicken

Chicken Taco Soup

Ww Slow Cooker Red Beans and Rice

Ww Cuban-Style Pork and Sweet Potato Slow Cooker Stew

Split Pea Soup (Crockpot)

Featured Reviews for This Recipe

From: Chef #833553

On May 6, 2008

Excellent recipe! We loved the combination of apples and ginger and the meat tasted delicious. I used fresh ginger and inserted pieces just like I did with the garlic cloves. Yummy!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Montana Heart Song

On Oct 9, 2007

Excellent flavor! I used Chinese 5 Spice instead of the ground ginger and cloves because I wanted a little more flavor.! I also poured the onions, apples and juice through a colandar so it would be easier to make the gravy. My crockpot took 6 hours to cook.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Derf

On Jul 15, 2002

WOW, great pot roast!! I happened to have some fresh ginger in, so I used it instead of powder, Used about a 3 lb blade roast, without bone. wonderful combination of flavours, we especially enjoyed the apples/onions, oh, nummy and of course the apple juice a great flavour, making the gravey outstanding. We saturated out garlic mashed potatoes with it!! BTW, it only took about 7 hours in my crockpot. Looking forward to the left overs for tomorrow's dinner. Thanks for sharing!!

7 people found this review helpful

Was this review helpful to you? YES | NO

From: Jay #71

On Jan 10, 2005

This roast was awesome. Very easy to prepare and great for a cold Wisonsin winter day. The gravy is to die for! The only modification I had to make was to replace the ginger with one ground up ginger snap as I was out of ginger and didn't feel like running o the store. It must have worked because the roast was delicious!!

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 8 reviews