Bavarian Pot Roast - cooking recipe

Ingredients

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

Preparation

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