Pot Roast in Beer
Yield
servingsPrep
10 minCook
4 hrsReady
16 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef roast, pot roast
|
* |
| 2 | cans |
beer
sweet, dark |
|
| 5 | ml |
caraway seeds
|
|
| 2.5 | ml |
rosemary leaves
dried |
|
| 2 | each |
cloves
|
*
|
| 7.5 | ml |
thyme
dried |
*
|
| 237 | ml |
beef stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
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.
