Beef Pot Roast In Beer Recipe

• 3 to 4 pound beef rump roast
• 2 tbsp. flour
• 1 teaspoon salt
• Dash pepper
• 2 tbsp. Crisco
• 1 (12 ounce.) can beer
• 2 bay leaves
• 6 sm. whole onions
• 4 med. carrots, pared & cut in 1-inch pcs
• 1/2 c. cool water
• 1/4 c. flour
• 2 tbsp. ketchup

1. Coat roast with 2 Tbsp.
2. flour.
3. Season with salt and pepper.
4. In Dutch oven or possibly large skillet, brown roast on all sides in warm Crisco.
5. Add in 1/2 c. of the beer and the bay leaves.
6. Cover tightly; simmer 1 1/2 hrs.
7. Remove bay leaves.
8. Add in onions and carrots.
9. Cook 1 hour more or possibly till meat and vegetables are tender; remove to heated platter.
10. Skim fat from pan juices.
11. Add in sufficient remaining beer to make 1 1/2 c. liquid.
12. Combine cool water and remaining 1/4 c. flour; stir into juices with ketchup.
13. Cook and stir till thickened and bubbly.
14. Season to taste.
15. Cook and stir 2 to 3 min more.
16. Makes 6 to 8 servings.

rump roast, flour, salt, pepper, crisco, beer, bay leaves, onions, carrots, water, flour, ketchup

Taken from cookeatshare.com/recipes/beef-pot-roast-in-beer-25553 (may not work)