Bavarian Beef Roast With Gravy Recipes

SLOW-COOKER BAVARIAN BEEF ROAST WITH GRAVY

Steps:

• In 3 1/2- to 4-quart slow cooker, place beef roast. In small bowl, mix mustard, horseradish sauce and gravy mix. Spread mixture over roast. Pour beer around edge of roast, not on top of roast.
• Cover; cook on Low setting 9 to 10 hours.
• Remove roast from slow cooker; place on serving platter and cover to keep warm. In 2-quart saucepan, blend water and flour until smooth. Pour cooking juices from slow cooker into saucepan. Heat to boiling over medium-high heat, stirring constantly. Stir in chives. Cut roast into slices; serve with gravy.

BAVARIAN POT ROAST

Steps:

• In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, 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, 2-1/2-3 hours., Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

BAVARIAN BEEF ROAST

Steps:

• With a sharp knife, cut thin slits in meat; place a piece of garlic in each slit. In a large saucepan or Dutch oven, brown meat in oil on all sides; drain. Add the carrots, celery and onion. Combine the sherry or broth, parsley, sugar, caraway seeds, salt and cardamom; pour over meat., Bring to a boil. Reduce heat; cover and simmer for about 2-3/4 hours or until meat is tender. Remove and slice meat. Skim fat from cooking liquid and serve vegetables with meat.

BAVARIAN BEEF ROAST WITH GRAVY

Steps:

• Spray a 3 1/2 to 4 quart slow cooker with cooking spray.Place beef roast in slow cooker.
• In small bowl, mix mustard, horseradish sauce and gravy mix. Spread mixture over roast. Pour beer around roast.
• Cover. Cook on low heat setting 9 to 10 hours.
• Remove roast to serving platter; cover to keep warm.
• In 2 quart sauce pan mix water and flour until smooth. Pour cooking juices from slowcooker into sauce pan. Heat to boiling over medium-high heat, stirring constantly.
• Stir in chives.
• Slice beef; serve with gravy.

BAVARIAN POT ROAST

Steps:

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

BEEF ROAST WITH GRAVY

Steps:

• Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from gravy if necessary; serve gravy with beef.

ROAST BEEF AND GRAVY

Steps:

• Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
• Cover and cook on Low until meat is tender, 8 to 9 hours.

ROAST WITH GRAVY

Steps:

• Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
• Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
• Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
• Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

BAVARIAN BEEF

Steps:

• Trim fat from roast.
• In a large skillet, brown roast on all sides in hot oil.
• Meanwhile in place carrots, onions, 3/4 pickles, and celery in crock pot.
• Place meat on top of veggies, cutting the roast to fit, if necessary.
• In a small bowl, combine wine or broth, mustard, pepper, cloves and bay leaves.
• Pour over meat.
• Cover and cook on LOW for 8 to 10 hours; or HIGH for 4 to 5 hours.
• Remove meat from pot and place on platter, keeping warm.
• For gravy: transfer the cooking liquid to a 2 quart saucepan.
• Skim off fat and remove bay leaves.
• Stir together the flour and the remaining 2 tablespoons wine or broth.
• Stir into the gravy mixture.
• Cook and stir over medium heat until thickened an bubbly.
• Add vegetables and stir one or two more minutes more to warm up vegetables.
• Serve the meat with vegetable gravy and noodles.
• Garnish with chopped pickles and bacon.