Pot Roast in Beer

16 hours Prep: 10 minutes Cook: 4 hours

136 calories per serving view nutrition facts

suggest servings

Be the first to add a photo of this recipe!

Ingredients

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

Directions

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 246g

Amount per Serving

Calories 136 39% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 166mg	7%
Total Carbohydrate 7.0g	2%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 2.0g	4%

Vitamin A	4%		Vitamin C	0%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Stir-Fry: Page 2

Last Recipes Viewed

Recipe Bite

Sweet Potatoes vs. Potatoes

by Linda Litman

Let your taste buds decide which to serve as a side dish. The sweet potato has a sweeter flavor......

Member Review

Cream Cheese Cookies

I found these cookies in an old Butter Flavor Crisco Cookie Collection back in 1989 & have been a believer ever since. Every time I make these there are new converts that want the recipe. They are quick & easy---with the added bonus of tasting great!!!!

Reviewed by uhcfb