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Beef Pot Roast In Beer

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Ingredients
  Beef rump roast 4 Pound (1 In Number)
  All-purpose flour 2 Tablespoon
  Shortening 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1 Dash
  Beer 1⁄2 Cup (8 tbs)
  Bay leaves 2
  White onions 6 Small
  Carrots 4 Medium, peeled and cut in 1-inch pieces
  Beer 1 Cup (16 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  All-purpose flour 1⁄4 Cup (4 tbs)
  Catsup 2 Tablespoon
Directions

GETTING READY
1. To prepare beef coat the beef roast on all sides with the 2 tablespoons flour.

MAKING
2. In Dutch oven or large skillet brown roast slowly on all sides in hot shortening and season with salt and pepper.
3. Adding 1/2 cup beer and bay leaves simmer covering tightly for 1 1/2 hours.
4. Remove bay leaves, add onions and carrots and cook for 1 hour till meat and vegetables are tender.
5. Heat a platter and transfer the meat onto it.
6. Skim fat from meat juices and add enough beer to juices to make 1 1/2 cups.
7. Add cold water to shaker with 1/4 cup all-purpose flour and shake well.
8. Stir into juices with catsup and cook, stirring constantly till thickened and bubbly.

FINALIZING
9. Season and continue cooking with frequent stirring 2 to 3 minutes longer.

SERVING
10. Serve with meat and vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
8

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