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.
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