recipe: need this recipe asap please!!??

rottenliviaFebruary 13, 2008

Hello out there!!

I am looking for a recipe from the book American Encyclopaedia of Cooking. It's called Bavarian Pot Roast.

Yes, I have made it many times before but need to see the recipe myself as it's been awhile. I am making this for good friends for a pot luck on Saturday. This wonderful roast has Apple Cider, Cinnamon, Tomatoes and Mushrooms. What I remember most distinctly is the scent that absolutely fills the house. No lie, you can smell it when you get near the sidewalk and it lures you to the door. Windows shut too. Please, someone out there must have this book. I will be most grateful. Must cook early Saturday. Someone always comes through.

Thanks, Kim

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I found this at Allrecipes. It might not be exactly what you're looking for but it's a start (read the reviews from people who made the dish and tried different things). You might also want to do a google search with Bavarian Pot Roast - you'll probably get a lot of recipes :) Good luck!

    Bookmark   February 13, 2008 at 10:11PM
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Your description intrigued me, so I looked for the recipe and found this one from Taste of Home. It has all the ingredients you remembered -- cinnamon, apples juice, tomato, & even mushrooms. Could this be it?

Here is a link that might be useful: Bavarian Pot Roast

    Bookmark   February 13, 2008 at 11:42PM
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Morning Kim,
I think this is the one you are looking for. It's out of my American Cooking Encyclopedia cookbook.

Bavarian Pot Roast

1 5lb chuck roast
1 TBS cinnamon
1 TBS vinegar
2 tsp ginger
1 1/2 tsp salt
1 1/2 cup apple juice
1 8 oz can tomato sauce
1 med. onion, chopped
1 bay leaf
1/4 cup flour
1/4 cup sliced mushrooms

Brown roast on all sides in oil in dutch oven. Combine cinnamon, vinegar, ginger and salt; add one cup water, apple juice, tomato sauce, onion and bay leaf. Place roast in dutch oven. Pour over tomato sauce mixture. Simmer, covered, for 3 hours or until tender. Remove bay leaf. Combine flour and 1/2 cup water to make paste. Add to tomato mixture gradually, stirring constantly until thickened. Add mushrooms to gravy. Serve gravy over roast slices.
Yield:8-12 servings NancyLouise

    Bookmark   February 14, 2008 at 6:31AM
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Thank you for all the help!! All sound great but Nancy Louise is THE one. The only diff I make is to use Apple Cider instead of juice and I use Cider Vinegar. In a pinch I have used a large fresh tomato or two instead of sauce. This is a divine recipe, truly. I am writing this down on the inside cover of my TimeLife Beef cook book. Remember that whole series they published in the 80's? Called The Good Cook. I still have the one's titled Beef and Veal, Lamb, Vegetables, Fish, Shellfish. Faithful standby's. Hope one of you will try this recipe. I have found that with left overs we like to shred the meat, add some fresh sauteed mushrooms and put it over egg noodles a day or two later. The gravy from it is just sooo good.
Thanks, Kim

    Bookmark   February 15, 2008 at 11:08AM
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This does sound good - especially with egg noodles. I'll certainly make this. Thanks!

    Bookmark   February 15, 2008 at 5:39PM
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I am certainly going to make this one as well..thanks!

    Bookmark   February 16, 2008 at 2:41PM
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This sounds delicious! I think it would work well in a pressure cooker too. Don't think I could get a 5 lb. roast in my 4 qt. SS Presto, but I can get a 3 lb. roast and just use slightly less ingredients.

Don't forget to use the correct amount of liquid called for in your cooker's manual.


    Bookmark   February 16, 2008 at 3:14PM
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This recipe does sound good, and finding yummy ways to use the leftovers is always a good thing.
I should use this cookbook more often. It is a thick book, recipes listed in alphabetical order. Very easy to follow.I think it came out in the early 80's. Kim, I thought I was the only one that even heard of this book, let alone owned one! NancyLouise

    Bookmark   February 18, 2008 at 8:18AM
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Hi NancyLouise,

I'll tell you, I have never owned the book. My best friend's mom did. I found the recipe back in the mid 90's and not writing it down at that moment, called her the next day and wrote it on the lp jacket of one of the records of my Bruce Springsteen 3 record boxed set. The 80's to 90's collection. :) My life was chaotic with lots of toys around, and it's the first bit of paper found at the moment I needed it. It stayed folded in another recipe book for years and then was lost in a move. While I love a regular Yankee Pot Roast, ohhh there's just somethin' different about the scent of this one. The cider, the vinegar, the mushrooms. Truly, it is a tried and true, never let you down, ta-da recipe. I wrote this down again and have carefully secreted it away and have made copies for my friends. I hope you like it. I hope you all like it.

    Bookmark   February 19, 2008 at 6:20PM
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