Sweet And Sour Pot Roast

• 4 lb. boneless chuck roast
• 1 green pepper, sliced
• 1 large onion, sliced
• 2 Tbsp. cooking oil
• 12 oz. can beer
• 3/4 c. white vinegar
• 1/3 c. firmly packed brown sugar
• 2 bay leaves
• 8 whole allspice, crushed lightly
• 10 peppercorns, crushed lightly
• 2 tsp. salt
• 3 Tbsp. flour
• 2 Tbsp. vegetable oil
• 2/3 c. half and half cream
• 1 tsp. currant jelly

1. Sear roast on both sides in heavy roasting pan.
2. Remove meat and sear onions in cooking oil in roasting pan.
3. Remove onions and place roast back in roasting pan, top with green pepper rings and onion slices.
4. Add beer, vinegar, brown sugar, bay leaves, allspice and peppercorns.
5. Cover and cook over low heat 2 1/2 hours or until tender.
6. Mix salt, flour, vegetable oil, half and half and currant jelly.
7. Add to juices in pan after roast has been removed to hot platter.
8. Serve gravy in bowl alongside carved roast.

chuck roast, green pepper, onion, cooking oil, beer, white vinegar, brown sugar, bay leaves, allspice, peppercorns, salt, flour, vegetable oil, cream, currant jelly

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451626 (may not work)