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Fullers Sugarhouse

Maple Bavarian Pot Roast

Ingredients

  • 3 pound boneless beef chuck pot roast
  • 2 tablespoons canola oil
  • 1–1/4 cups water
  • 3/4 cup beer or beef broth
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped onion
  • 2 tablespoons Fuller’s sugarhouse pure maple syrup
  • 1 tablespoon vinegar
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • optional Cornstarch and water

Preparation

  1. In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, maple syrup, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil.
  2. Reduce heat; cover and simmer until meat is tender, about 2 ½ to 3 hours.
  3. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Serve with vegetables you desire such as carrots and potatoes.