Bavarian Pot Roast

Brown the roast on all sides in hot oil in a Dutch oven.

Combine the water, beer or broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper, and ginger.

Pour the sauce over the meat and bring it to a boil.

Reduce the heat, cover, and simmer 2 1/2 to 3 hours until the beef is tender.

Remove the meat, discard the bay leaf, and thicken the juices with cornstarch slurry if desired.