High Country Pot Roast

Serves: 6
Total Calories: 38


2 onions medium, sliced
2 garlic large, minced
1 venison or beef round roast (about 3 lb.)
1 (12-ounce) can beer
2 tablespoons each brown sugar, beef bouillon granules and tomato paste
2 teaspoons thyme dried, crushed
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves large
4 slices bacon
1 tablespoon flour
1/4 cup water
Hot cooked noodles
Parsley sprigs


In a 5-quart Dutch oven, place onions and garlic. Trim excess fat from roast. Place roast on vegetables. Measure 1/2 cup of the beer and place in a small bowl. Pour remaining beer over meat.

Add brown sugar, bouillon granules, tomato paste, thyme, mustard, salt and pepper to beer in bowl mix well. Pour over meat. Place bay leaves in liquid. Cut bacon in half and place on top of roast. Over high heat, bring to a boil reduce heat to low, cover and simmer for 2 1/2 to 3 1/2 hours or until meat is tender. Transfer meat to a heated platter cover and keep warm.

Discard bay leaves and skim excess fat from pan juices. Pour pan juices into a 2-cup measuring cup. Add water, if needed, to make 2 cups liquid. Transfer liquid to empty Dutch oven.

In a small bowl, stir flour and water until smooth. Stir into pan juices, breaking up pieces of bacon. Stirring over medium heat, bring to a boil and boil until thickened. Thin with boiling water if needed.

To serve, slice roast surround with noodles. Spoon some sauce over meat and garnish with parsley if desired. Serve remaining sauce separately.

Nutritional Facts:

Serves: 6
Total Calories: 38
Calories from Fat: 20

This High Country Pot Roast recipe is from the Flavors of America Cookbook. Download this Cookbook today.

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