Crockpot Bavarian Pot Roast

Crockpot Bavarian Pot Roast


(1 vote) 5 1

Pot roast, the ultimate slow food, can simmer all day in a crockpot. This one's subtle cloves, ginger and apple juice provides a hint of Bavaria on a cool day.

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Serving Size / Yield

1 Roast


  • 3-4 lb. beef arm or chuck pot roast
  • 1 tsp. vegetable oil
  • 1 1/2 tsp. salt
  • Pinch of pepper
  • 1/2 tsp. ground ginger
  • 3 whole cloves
  • 4 medium apples, cored and quartered (leave skin on)
  • 1 small onion, sliced
  • 1/2 C. apple juice
  • 3-4 Tbs. flour
  • 3-4 Tbs. water

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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 into meat. Place apples and onions in bottom of crockpot. Put 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. Pour the liquid out of the crockpot into a saucepan. Drain off as much of the fat as you can. Make smooth paste with the flour and water and stir the paste into the liquid. Cook liquid over medium heat until thickened, five to ten minutes. Serve gravy alongside the sliced roast, apples and onions.

Reviews (2)

  • The problem I have with Crock pot Roast is the meat is always dry.....
    Last week did a pot roast and cut time down, meat was still dry, not as much but still dry. I put a lot of liquid as the receipe said Beef broth. Still dry

    Flag as inappropriate LanRich  |  October 13, 2012

  • This sounds good. I think I'll try it for a Sunday dinner!

    Flag as inappropriate Ruthey  |  January 28, 2008

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