Bavarian Pot Roast

(Courtesy of Taste of Home)

Ingredients:
1 boneless beef chuck pot roast (about 3 lbs.)
2 Tbsp. canola oil
1 1/4 c. water
3/4 c. beer or beef broth
1 can (8 oz.) tomato sauce
1/2 c. chopped onion
2 Tbsp. sugar
1 Tbsp. vinegar
2 tsp. salt
1 tsp. ground cinnamon
1 bay leaf
1/2 tsp. pepper
1/2 tsp. ground ginger
Cornstarch and water, optional

Directions:
In a Dutch oven, brown roast in hot oil.  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, about 2 1/2-3 hours.

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

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.

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