Beer Braised Pot Roast

Beer Braised Pot Roast

1 4-5 lb. top or bottom round roast

2 T. olive oil

salt, pepper

4 slices bacon, cut into large pieces

3 sweet yellow onions, diced (@3 cups)

6 cloves garlic

1 T. butter

2 c. beef broth

2 c. dark beer or amber ale

1 T. tomato sauce or tomato paste (I had some leftover in the fridge, but you can omit if you like)

a couple of bay leaves, rosemary sprigs and fresh thyme.

Use a sturdy, oven-proof pot.

Salt and pepper the roast heavily, then sauté in the olive oil until browned on all surfaces. Remove from the pan and fry the bacon until crisp. Remove the bacon and set aside, then drain the bacon grease. Sauté the onions and garlic in the butter until nearly golden. Add the meat back to the pot, along with the broth, beer, tomato sauce and herbs.

Cook at low heat on top of the stove for three hours, or in the oven at 325 for three hours.

Remove the meat from the pot, then using a stick blender, smooth out the sauce.

Slice the meat and serve with the gravy, over noodles, rice or mashed potatoes.