Pot Roast
Course
Main Dish
Servings
4
serves
Cook Time
3
hours
Servings
4
serves
Cook Time
3
hours
Ingredients
1 1/2
Chuck Roast Beef
rolled
200
mls
Beer
Bitter or Stout
200
mls
Stock
Chicken or Beef
Bay Leaves
3
Onions
chopped
Salt and Pepper
2
tablespoons
Red Wine Vinegar
Instructions
Sear roast beef and then put aside.
Add brown onions and saute. Then add stock, beer, vinegar, salt and pepper and bring to the boil whilst stirring.
Place beef back into casserole dish then cover with grease proof paper and cover with lid.
Cook in fan forced oven at 140 degrees C for 3 hours.