| 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 |
ts |
Black pepper |
| 1/2 |
ts |
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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