| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 8 | Servings | |
INGREDIENTS
| 4 | lb | Chuck roast, * see note |
| Yellow onion, sliced | ||
| 2 | Celery stalks, chopped | |
| 1/4 | c | Green peppers, chopped |
| 1/3 | c | Water |
| 1/2 | c | Chili sauce |
| 1/4 | t | Black pepper |
| 1/2 | t | Salt |
| 12 | oz | Beer |
INSTRUCTIONS
Use a chuck roast or similar cut. Place roast in large oven-proof pan with lid. Mix the remaining ingredients except beer and pour evenly over roast. Roast uncovered in 350-degree oven for 1 hour. Pour room temperature beer over, COVER, and cook for 2-3 hours longer depending on the thickness of the roast. Thicken liquid with flour if you wish. Recipe By : Jo Anne Merrill From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 981
Calories From Fat: 710
Total Fat: 78.6g
Cholesterol: 233.6mg
Sodium: 300.7mg
Potassium: 570.1mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: 58.2g