Beef Pot Roast In Beer
|Beef rump roast||4 Pound|
|Vegetable shortening||2 Tablespoon|
|Beer||1 Can (10 oz)|
|Onions||6 Small (Whole)|
|Carrots||4 Medium, pared and cut in 1 inch pieces|
|Cold water||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
Coat roast with 2 tablespoons flour.
Season with salt and pepper.
In Dutch oven or large skillet, brown roast on all sides in hot vegetable shortening.
Add 1/2 cup of the beer and the bay leaves.
Cover tightly; simmer 1 1/2 hours.
Remove bay leaves.
Add onions and carrots.
Cook 1 hour more or until meat and vegetables are tender; remove to heated platter.
Skim fat from pan juices.
Add enough of the remaining beer to make 1 1/2 cups liquid.
Combine cold water and remaining 1/4 cup flour; stir into juices with the catsup.
Cook and stir until thickened and bubbly.
Season to taste.
Cook and stir 2 to 3 minutes more.