Pot Roast Recipe

• 4-5 pound beef rump roast, block cut roast, shoulder London broil, or possibly eye or possibly round roast, trim off all fat
• 1 med. onion, peeled and grated
• 2 teaspoon sugar
• 1 teaspoon oregano leaves
• 1 (14 1/2 ounce.) can Swanson or possibly College Inn beef broth
• 1 c. water
• 1 teaspoon instant beef bouillon
• 1 (12 ounce.) can beer
• 2 cloves garlic, chopped

1. Heat oven to 300 degrees.
2. Place roast in a 5 qt Dutch oven.
3. Combine remaining ingredients; pour over meat.
4. Bake 4-6 hrs or possibly till beef is tender.
5. You may thicken pan juices for gravy or possibly use as is for individual dipping of your roast beef sandwich.

rump roast, onion, sugar, oregano, swanson, water, instant beef bouillon, beer, garlic

Taken from cookeatshare.com/recipes/pot-roast-22902 (may not work)