German Pot Roast | Cooking Professionally

Ingredients

• 2 tablespoons canola oil
• 1 (4-pound) beef chuck roast, boneless
• 1 1/4 cups plus 2 tablespoons water, divided
• 1 (12-ounce) bottle light beer
• 3/4 cup beef broth
• 1 (8-ounce) can tomato sauce
• 2 cups canned stewed tomatoes
• 1 clove garlic, smashed
• 1/2 cup onion, chopped
• 2 tablespoons sugar
• 1 tablespoon white vinegar
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 2 tablespoons cornstarch
• 1 bay leaf
• 1/2 teaspoon pepper
• 3 cups fresh mushrooms, pulverized