Flemish Pot Roast
|Chuck roast||5 Pound|
|Salad oil||1 Tablespoon|
|Onions||4 Medium, sliced|
|Beer||12 Ounce (1 Can)|
|Brown sugar||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Salt||1 1⁄2 Teaspoon|
Using a heavy Dutch oven, brown meat in oil, turning to brown both sides.
In a separate pan, saute onions in butter until pale golden color.
Sprinkle with flour and cook 2 minutes.
Pour in beer and bring to a boil, stirring.
Then pour over meat.
Add brown sugar, vinegar, bay leaf, garlic and salt.
Cover and simmer 2 hours, or until meat is tender.
Lift meat onto a hot platter, sprinkle with parsley, and keep warm.
Cook down pan juices with onions until juices are slightly thickened.
Strain juices into a sauce bowl.
Spoon onions into a vegetable bowl.
Pass gravy and onions at the table.