Bavarian Pot Roast with Potato Pancakes
 
Ingredients
  • For Pot Roast:
  • 3 pounds beef chuck roast
  • ¼ cup all-purpose flour
  • 1-1/2 teaspoons table salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cloves
  • 2 Tablespoons canola oil
  • 1 can (8 ounces) tomato sauce
  • ¾ cup water
  • ½ cup dry red wine
  • ¼ cup apple cider vinegar
  • 2 medium onions, sliced
  • 2 Tablespoons granulated white sugar
  • 1 bay leaf
  • For Potato Pancakes:
  • 2 cups cooked mashed potatoes
  • 4 strips bacon, cooked and crumbled
  • ½ cup minced onion
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 Tablespoons all-purpose flour
  • 1 egg, beaten
  • 2 Tablespoons minced fresh parsley
  • Butter or oil for frying
Instructions
  1. For Pot Roast:
  2. Mix the flour with all the dry seasonings and rub all over the roast. Heat the oil and brown the roast well on both sides. Drain off any excess fat and add all other roast ingredients. Cover and simmer for 2 hours, or until the meat is very tender. Remove roast to a platter. Add some flour to the pan to thicken it for gravy. (I started with a few Tablespoons and added more until I liked the consistency.) Pour some over meat and pass extra in a gravy boat.
  3. For Potato Pancakes:
  4. Mix all the pancake ingredients together until well-blended. Form into desired size rounds and flatten slightly. Heat butter or oil and fry until crispy on both sides, turning once.
  5. To Serve: The recipe says this meal is good served with cooked wedges of red cabbage, or cooked carrots.
Recipe by The Culinary Cellar at https://theculinarycellar.com/bavarian-pot-roast-with-potato-pancakes/