| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crock pot, Meat | 8 | Servings | |
INGREDIENTS
| 3 | lb | Beef roast |
| 2 | Onion, sliced | |
| 1 | Bay leaf | |
| 1 | c | Beer |
| 1/4 | c | Chili sauce |
| 2 | T | Brown sugar |
| 1/2 | t | Dried thyme, crushed |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 | Clove garlic, minced | |
| 2 | T | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Trim fat from roast. Cut to fit crockpot. Put meat in, cover with onions, bay leaf. Combine beer, chili sauce, sugar, thyme, salt, pepper, and garlic; pour over meat. Cover and cook on low for 10-12 hours or high for 5-6 hours. Transfer meat to platter and keep warm. Discard bay leaf. Skim fat from cooking juices. Measure 2 1/2 cup juices and place in a saucepan. Combine cornstarch and water; add to saucepan. Cook and stir till thick and bubbly. Cook for 2 min. more. Pass with meat. NOTES : Leftover beer can be frozen for the next time. Posted to MC-Recipe Digest V1 #951 by Vickie <pvreg@gte.net> on Dec 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 765
Calories From Fat: 525
Total Fat: 58.1g
Cholesterol: 175.2mg
Sodium: 185.3mg
Potassium: 471.4mg
Carbohydrates: 11.8g
Fiber: <1g
Sugar: 5.4g
Protein: 44.1g