Beef Pot Roast in Beer Recipe
Ingredients
| Beef rump roast - 1 (3- to 4-pound) | ||
| All-purpose flour - 2 tablespoons | ||
| Shortening | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Beer | 1/2 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Onions | 6 Small | |
| Carrots - 4 medium, peeled and cut in 1-inch pieces | ||
| Beer | 1 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| All-purpose flour - 1/4 cup | ||
| Catsup | 2 Tablespoon | |
Directions
GETTING READY
1. To prepare beef coat the beef roast on all sides with the 2 tablespoons flour.
MAKING
2. In Dutch oven or large skillet brown roast slowly on all sides in hot shortening and season with salt and pepper.
3. Adding 1/2 cup beer and bay leaves simmer covering tightly for 1 1/2 hours.
4. Remove bay leaves, add onions and carrots and cook for 1 hour till meat and vegetables are tender.
5. Heat a platter and transfer the meat onto it.
6. Skim fat from meat juices and add enough beer to juices to make 1 1/2 cups.
7. Add cold water to shaker with 1/4 cup all-purpose flour and shake well.
8. Stir into juices with catsup and cook, stirring constantly till thickened and bubbly.
FINALIZING
9. Season and continue cooking with frequent stirring 2 to 3 minutes longer.
SERVING
10. Serve with meat and vegetables.
1. To prepare beef coat the beef roast on all sides with the 2 tablespoons flour.
MAKING
2. In Dutch oven or large skillet brown roast slowly on all sides in hot shortening and season with salt and pepper.
3. Adding 1/2 cup beer and bay leaves simmer covering tightly for 1 1/2 hours.
4. Remove bay leaves, add onions and carrots and cook for 1 hour till meat and vegetables are tender.
5. Heat a platter and transfer the meat onto it.
6. Skim fat from meat juices and add enough beer to juices to make 1 1/2 cups.
7. Add cold water to shaker with 1/4 cup all-purpose flour and shake well.
8. Stir into juices with catsup and cook, stirring constantly till thickened and bubbly.
FINALIZING
9. Season and continue cooking with frequent stirring 2 to 3 minutes longer.
SERVING
10. Serve with meat and vegetables.
Chef
