Mother's Bavarian Pot Roast

Transport your taste buds to the heart of Bavaria with "Mother's Bavarian Pot Roast," a comforting, slow-cooked masterpiece that's perfect for family gatherings or cozy nights in. This recipe starts with a well-seasoned beef chuck roast, expertly seared for maximum flavor before being slow-simmered in a rich medley of beef broth, dry red wine, and apple cider vinegar. Accented by hearty chunks of carrots, celery, and onion, along with aromatic bay leaves, thyme, and a touch of paprika, this dish develops layers of robust flavor over three hours on the stovetop. The final touch is a velvety gravy thickened with a cornstarch slurry, making it ideal for pairing with fluffy mashed potatoes or crusty bread. With its balance of tender, fall-apart roast and savory vegetables in a luscious sauce, this Bavarian-inspired classic is a true celebration of old-world comfort food. Perfect for your next Sunday dinner!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 3 cloves of garlic, minced
• 2 cups beef broth
• 1 cup dry red wine
• 2 tablespoons apple cider vinegar
• 2 bay leaves
• 1 teaspoon ground paprika
• 1 teaspoon dried thyme
• 1 tablespoon brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons water (for cornstarch slurry)

Directions

Step 1

Season the beef chuck roast with salt and black pepper on all sides.

Step 2

Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 3

Sear the roast on all sides until browned, approximately 3–4 minutes per side. Remove the roast and set aside.

Step 4

In the same pot, add chopped onion, carrots, celery, and garlic. Sauté until the onions are softened and fragrant, about 5 minutes.

Step 5

Pour in the beef broth, dry red wine, and apple cider vinegar. Stir to deglaze the pot, scraping up any browned bits from the bottom.

Step 6

Add bay leaves, paprika, thyme, and brown sugar to the pot. Stir to combine.

Step 7

Return the seared roast to the pot, nestling it into the liquid and vegetables.

Step 8

Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 3 hours, turning the roast halfway through cooking.

Step 9

After the roast is tender and easily pulls apart with a fork, remove it from the pot and set it on a cutting board to rest.

Step 10

Whisk together the cornstarch and water to create a slurry. Gradually add the slurry to the pot, stirring to thicken the sauce. Let it simmer for 5 minutes.

Step 11

Slice the roast or shred it into chunks, then return it to the pot with the gravy and vegetables.

Step 12

Serve the Bavarian pot roast hot, with gravy spooned over the top. It pairs wonderfully with mashed potatoes or crusty bread.

Nutrition Facts

Serving size	(2867.7g)

Amount per serving	% Daily Value*
Calories	4203.8

Total Fat 301.0g	0%
Saturated Fat 113.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1020.6mg	0%
Sodium 7717.8mg	0%
Total Carbohydrate 86.3g	0%
Dietary Fiber 16.5g	0%
Total Sugars 34.7g
Protein 257.7g	0%

Vitamin D 0IU	0%
Calcium 449.3mg	0%
Iron 40.8mg	0%
Potassium 6099.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.3%

Protein: 25.2%

Carbs: 8.5%