Dd's Bavarian Pot Roast

Per Didi, it's a keeper!  I think those fat noodles look good too.

BAVARIAN POT ROAST

 

3 # boneless chuck roast, cut in half

Salt, freshly cracked black pepper

2 TB olive oil

3 c. beef broth

Water as needed

1 medium onion, coarsely chopped

1 medium red bell pepper, seeded, coarsely chopped

2 large tomatoes, coarsely chopped

6 cloves garlic, crushed

2 TB agave nectar

2 TB hot paprika

2 TB smoked paprika

1 tsp caraway seeds

1 tsp garlic powder

2 tsp. salt

½ tsp. freshly cracked black pepper

¾ tsp. ground ginger

½ tsp. ground allspice

2 large bay leaves

2 TB cornstarch

1/4 c. water

 

Generously season roast with salt and pepper. In a large stockpot brown roast on all sides in oil. Stir in broth, scraping any browned bits. Add onion, tomatoes, garlic, agave nectar and seasonings, stirring to blend well.  Add water as needed to cover roast. Bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2 to 3 hours. Turn roast over every 30 minutes. Discard bay leaves. Remove meat and slice as desired. Optional to serve large pieces. With an emersion blender process vegetables and liquid until smooth. Thicken as desired with cornstarch slurry.  Serves 6.