Beer-Braised Pot Roast

• 2 lbs top round beef roast, trimmed of fat
• 6 onions, quartered
• 6 garlic cloves, pressed
• 8 ounces mushrooms, quartered
• 12 ounces beer
• 12 cup cold water
• 14 teaspoon ground turmeric
• 1 pinch ground cinnamon
• 2 teaspoons browning sauce
• 14 cup flour
• 16 ounces dry wide egg noodles or 16 ounces kluski noodles

1. Coat a nonstick skillet with cooking spray and heat over medium-high heat.
2. Add the beef, and cook, stirring occasionally, until brown, 5 to 10 minutes.
3. Remove to the crock pot and add the onions, garlic, mushrooms, beer and bay leaf.
4. Cover and cook on LOW until the beef is very tender and a meat thermometer register 160F (71C), 8 to 10 hours.
5. Remove beef to a platter, reserving the beer-onion mixture; keep the beef warm.
6. Discard the bay leaf and pour the beer-onion mixture into a saucepan.
7. In a small measuring cup, combine the water, turmeric, cinnamon, browning sauce, and flour.
8. Pour into the beer-onion mixture and cook, stirring, over medium heat until thickened.
9. Meanwhile, cook the noodles according to package directions.
10. Drain well.
11. Slice the beef and serve with the beer-onion mixture and noodles.

beef roast, onions, garlic, mushrooms, beer, cold water, ground turmeric, ground cinnamon, browning sauce, flour, egg noodles

Taken from www.food.com/recipe/beer-braised-pot-roast-205339 (may not work)