Summer Pot Roast

Name: Summer Pot Roast
Ingredients: 2 Tbsp. oil; 1 (4 lb.) bottom round roast; 1 c. onion, chopped; 3 Tbsp. flour; 1 (12 oz.) can beer; 1 1/4 c. water; 1 beef bouillon cube; 2 tsp. sugar; 2 tsp. thyme leaves; 2 tsp. salt; 1/2 tsp. pepper; 1 minced clove garlic; 1 bay leaf; 4 large celery stalks (finger size pieces); 2 (16 oz.) cans carrots or fresh carrots

15 ingredients

17 steps

Ingredients

2 Tbsp. oil
1 (4 lb.) bottom round roast
1 c. onion, chopped
3 Tbsp. flour
1 (12 oz.) can beer
1 1/4 c. water
1 beef bouillon cube
2 tsp. sugar
2 tsp. thyme leaves
2 tsp. salt
1/2 tsp. pepper
1 minced clove garlic
1 bay leaf
4 large celery stalks (finger size pieces)
2 (16 oz.) cans carrots or fresh carrots

Directions

1

In
2

4 quart
3

Dutch
4

oven,
5

cook
6

roast until
7

browned. Remove meat.
8

Cook
9

onion 5
10

minutes.
11

Stir
12

in flour and add beer, water and
13

bouillon
14

until thickened.
15

Add sugar, thyme, salt, pepper, garlic, bay leaf and meat. Heat to boiling and reduce to low.
16

Cover and simmer 2 1/2 to 3 hours.
17

Add celery and carrots last 15 minutes.