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  • 6servings
  • 140minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Iron, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 -2 lb. beef rump roast (I used a bottom round about the same size)

  2. 1 T. oil

  3. 2 pieces of bacon

  4. 1/4 tsp. salt

  5. 1 medium onion, chopped

  6. 2 carrots, cubed

  7. 1 bay leaf

  8. 3 whole cloves

  9. 1 tsp. black peppercorns, crushed

  10. 12 oz. beer or brown ale

  11. 1 c. beef broth or bouillon to make

  12. 1 cup

  13. 2 tsp. molasses or dark beet syrup (Ruebensirup in Germany)

  14. 1 T. vinegar

  15. 1 T. flour

  16. 1 T. butter (I left this out - enough fat in the liquid from the meat & bacon)

Instructions Jump to Ingredients ↑

  1. Heat oil in Dutch oven. Brown roast sharply on all sides and remove. Lay the bacon on the bottom of the Dutch oven, place the browned roast on it and sprinkle with salt.

  2. Place onions, carrots and spices around the sides of the roast. Pour the beer and the broth over the roast, then mix the vinegar with the molasses and add to the liquids. Liquids should be 1 to 2 inches deep. Place lid on pan and simmer for 1 1/2 to 2 hours, or until meat is tender.

  3. Remove roast and cover with foil to keep warm. Strain and reserve the broth. Melt the butter in the pan, add the flour and cook, stirring, for 1 minute. Add 2 cups of reserved broth, a little at a time and stirring the sauce smooth after each addition. Add pepper, salt, vinegar or sugar to taste.

  4. Serve sauce (gravy) over roast. This roast is good with braised cabbage or mixed vegetables and potatoes to soak up the gravy.

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