Bavarian Pot Roast

Brown the chuck 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, then pour over the roast.

Bring to a boil, reduce the heat, cover, and simmer 2 1/2 to 3 hours until the meat is tender.

Remove the roast and discard the bay leaf.

Thicken the pan juices with cornstarch slurry if desired, then slice the beef and serve with the gravy.