| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 8 | Servings | ||
INGREDIENTS
| 3 1/2 | lb | Boneless beef chuck roast |
| 2 | tb | Oil |
| 1 | c | Onion; thinly sliced |
| 1 | 12 oz beer or 1 1/2 cups beef broth | |
| 2 | tb | Cider vinegar |
| 2 | tb | Brown sugar; packed |
| 2 | tb | Fresh dill; snipped |
| 1 | ts | Dried dillweed |
| 1 | ts | Pepper |
| 1/2 | ts | Allspice |
| 2 | sm | Bay leaves |
| 1/2 | c | Sour cream or plain low fat yogurt; optional |
INSTRUCTIONS
Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with onion. Brown meat on all sides. Stir onion occasionally. Add beer and cider vinegar. Add brown sugar and seasonings. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Remove bay leaves and skim fat from sauce. If you like, thicken the sauce by stirring in 1/2 cup of sour cream or plain low-fat yogurt mixed with 3 tablespoons of flour. Slice meat across the grain and serve with the sauce. Posted to EAT-L Digest 01 Sep 96 Date: Mon, 2 Sep 1996 12:54:44 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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