You are here

Beef Pot Roast In Beer

American.Kitchen's picture
Beef Pot Roast In Beer has a Sole taste. The beef and beer gives the Beef Pot Roast In Beer Stimulating taste.
  Beef rump roast 4 Pound
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1 Dash
  Vegetable shortening 2 Tablespoon
  Beer 1 Can (10 oz)
  Bay leaves 2
  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)
  Catsup 2 Tablespoon

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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 3.8 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4993 Calories from Fat 1868

% Daily Value*

Total Fat 208 g320.3%

Saturated Fat 8 g40.2%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 2491.8 mg103.8%

Total Carbohydrates 158 g52.7%

Dietary Fiber 21.7 g86.6%

Sugars 49.9 g

Protein 579 g1157.4%

Vitamin A 823.6% Vitamin C 124.1%

Calcium 29.8% Iron 34.6%

*Based on a 2000 Calorie diet


Beef Pot Roast In Beer Recipe