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| 4 | pounds | pot roast | |
| 2 | cans | beer | sweet, dark |
| 1 | teaspoon | caraway seeds | |
| 1/2 | teaspoon | rosemary leaves | dried |
| 2 | each | cloves | |
| 1/2 | tablespoon | thyme | dried |
| 1 | cup | beef broth | |
| 1 | x | salt and black pepper | to taste |
| 2 | tablespoons | butter | or oil |
Marinate roast in beer, salt, pepper, clove for at least 12 hours.
Heat butter or oil in a Dutch oven Drain meat and brown.
Strain marinade and pour half of it over meat along with the spices.
Cover pot and cook meat slowly for 3 to 4 hours until tender, adding more marinade or broth as needed.
Transfer meat to a serving dish , thicken the sauce with butter and flour and pour over meat.
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History - The Greeks planted Parsley and rue as borders around herb gardens, from whence comes the old saying: "being at the parsely and rue", meaning to be at the beginning of a project....
We liked it very much. The flavour is strong so make sure you serve it to those who like fish or cut down on the smoked salmon.