| 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 |
tb |
Brown sugar |
| 1/2 |
ts |
Dried thyme; crushed |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
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
A Message from our Provider:
“Either Jesus pays or you do”