Ale Pot Roast

By barbgreenfield

Ingredients

• 1 beef chuck roast, 3-4 lbs.
• 2 Tbs. flour
• 2 Tbs. vegetable oil
• 1 tsp. salt
• freshly ground pepper, to taste
• one 12-oz. bottle ale
• water
• 2 bay leaves
• 6 med. onions, peeled and sliced
• 4 carrots, cut into 1-in. pieces
• 1/2 C. cold water
• 1/4 C. flour
• 2 Tbs. ketchup

Preparation

Step 1

Coat roast with flour. In a Dutch oven, brown in oil on both sides. Season with salt and pepper. Add 1/2 cup ale and bay leaves. Cover tightly and simmer 1 1/2 hours. Add 45 minutes or until vegetables are tender. Remove meat and vegetables to heated platter. Skim fat from meat juices. Add enough ale to juices to make 1 1/2 cups. Whisk cold water with flour until smooth. Stir in juices and add ketchup. Cook, stirring until thickened and bubbly. Season to taste. Simmer 2-3 minutes longer. Serve gravy with meat and vegetables, over potatoes, or with noodles.