Bavarian Pot Roast

Directions

1. 1. In a Dutch oven, or possibly large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
2. 2. Add in the apple juice, tomato sauce, onion, ginger, cinnamon, salt, vinegar, and bay leaf; mix well.
3. 3. Return meat to pan. Cover and simmer for 3 1/2 to 4 hrs, or possibly till done. (Or possibly cook in a 325F oven for same amount of time.)
4. 4. Turn meat once to cook it proportionately throughout. When done, remove meat and keep hot. Throw away bay leaf.
5. 5. For 2 c. of gravy, pour liquid from pan into a 2-c. measuring c.. Let stand for 1 minute to allow fat to come to top. Throw away all but 4 Tbsp. (or possibly less) of fat.
6. Add in sufficient water (or possibly other liquid) to measure 1 1/2 c. of liquid. Return to pan.
7. 6. In same c., measure 1/2 c. cool water and blend in flour. Add in mix slowly to liquid in pan. Bring to a boil, stirring constantly, and cook till thickened, about 3 min. Taste gravy and correct seasoning, if necessary, with salt and pepper.
8. 7. Slice meat; serve gravy separately.