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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 (4-pound) boneless chuck roast |
2 teaspoons salt |
1/4 teaspoon pepper |
3 tablespoons vegetable oil |
2 (8-ounce) cans tomato sauce |
3/4 cup beer |
1/3 cup catsup |
1/3 cup white vinegar |
1/3 cup lemon juice |
3 tablespoons brown sugar |
2 tablespoons worcestershire sauce |
3/4 teaspoon dry mustard |
1/2 teaspoon paprika |
2 cloves garlic, minced |
3 medium onions, cut into 1/4-inch-thick slices |
1/3 cup all-purpose flour |
1/3 cup water |
Directions:
1. Sprinkle roast with salt and pepper. Cook roast in hot oil in a Dutch oven over medium-high heat until browned on all sides. Combine tomato sauce and next 9 ingredients; pour over roast. Add onion, and bring to a boil. Cover, reduce heat, and simmer 3 1/2 to 4 hours or until roast is tender.
2. Transfer roast to a serving platter, reserving liquid in pan. Combine flour and water, stirring until smooth; stir into liquid in pan. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon 1 cup sauce over roast, and serve remaining sauce with roast.
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