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Pot Roast in Beer

 

13

Yield

servings

Prep

10

min

Cook

4

hrs

Ready

16

hrs

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

4 pounds beef roast, pot roast
*
2 cans beer
sweet, dark
1 teaspoon caraway seeds
½ teaspoon rosemary leaves
dried
*
2 each cloves
*
½ tablespoon thyme
dried
*
1 cup beef stock
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 13639% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 166mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 0%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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