Pot Roast with Beer and Tomato Sauce (Midwest Bavarian Pot Roast)

Because the Midwest has such a large German population, this recipe represents the area well. Locally is it called a Bavarian Pot Roast, likely due to the addition of beer.

1 (3 lbs) beef chuck pot roast, boneless
2 Tbsp. Canola oil
1¼ cups water
¾ cup beer or beef broth
1 (8 oz) can tomato sauce
½ cup onion, chopped
2 Tbsp. sugar
1 Tbsp. vinegar
2 tsp. sea salt
1 tsp. ground cinnamon
1 bay leaf
½ tsp. black pepper, freshly cracked
½ tsp. ground ginger
cornstarch and water (optional)

In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, sugar, vinegar, sea salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2½-3 hours.

Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water.

Makes 10 servings.

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 to pot roast if necessary.