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Pot Roast in Beer

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YIELD

servings

PREP

10 min

COOK

4 hrs

READY

16 hrs

Ingredients

4 1.8
POUNDS KG BEEF ROAST, POT ROAST *
2 2
CANS CANS BEER
sweet, dark
1 5
TEASPOON ML CARAWAY SEEDS
½ 2.5
TEASPOON ML ROSEMARY LEAVES
dried
2 2
EACH EACH CLOVES *
½ 7.5
TABLESPOON ML THYME
dried *
1 237
CUP ML BEEF STOCK
1 1
X X SALT AND BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 136 39% 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?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

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