posted by Kewpys Mom 03-18-101 6:21 AM
Submitted by Christine Johnson
Pot Roast in Beer
2 pounds top round roast
2 tablespoons vegetable oil
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
2 bay leaves
2 whole cloves
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can or bottle beer
Trim fat from beef. Heat a large covered pan over high heat and coat bottom with oil. In hot oil, sear meat on all sides. Remove from pan.
Add enough oil to make 2 tablespoons. Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover and cook on low for 15 minutes. Add mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string and add to pot. Add seared meat to pan on top of vegetables, spooning some sauce over top of meat.
Cover with foil and place lid over foil to seal well. Reduce heat and simmer 1 1/2 hours.
Remove meat from pan and slice meat. Return sliced meat to the pan, and spoon sauce over. Cook an additional 30 minutes.
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