Summer Pot Roast - cooking recipe

Ingredients

2 Tbsp. oil
1 (4 lb.) bottom round roast
1 c. onion, chopped
3 Tbsp. flour
1 (12 oz.) can beer
1 1/4 c. water
1 beef bouillon cube
2 tsp. sugar
2 tsp. thyme leaves
2 tsp. salt
1/2 tsp. pepper
1 minced clove garlic
1 bay leaf
4 large celery stalks (finger size pieces)
2 (16 oz.) cans carrots or fresh carrots

Preparation

In
4 quart
Dutch
oven,
cook
roast\tuntil
browned. Remove meat.
Cook
onion\t5
minutes.
Stir
in flour and add beer, water and
bouillon
until thickened.
Add sugar, thyme, salt, pepper, garlic, bay leaf and meat.\tHeat to boiling and reduce to low.
Cover and simmer 2 1/2 to 3 hours.
Add celery and carrots last 15 minutes.