Pot Roast

Pot Roast

This savory pot roast makes an ideal family or company dish. The simmering juices are reduced to make a shiny glaze for the meat and onions.


3 lbs. beef chuck arm pot roast
1 Tbsp. olive oil or vegetable oil
4 large onions, sliced into 1/4-inch-thick rings
2 Tbsp. butter or margarine
1 Tbsp. brown sugar, packed
1 Tbsp. red wine vinegar
1 can (12 oz.) beer
1 bay leaf
2 cloves garlic, peeled
and minced


In large, heavy casserole, brown meat on both sides in oil.

In another skillet, brown onions in butter until limp. Add brown sugar and vinegar. Pour onion mixture over meat.

Add beer, bay leaf, garlic and salt to pot. Cover and simmer over low heat for 2 hrs. or until meat is fork-tender.

Remove meat from stewing juices and place onto platter. Keep hot. Pile onions on top of meat.

Heat juices to boiling. Boil until reduced to about 1 cup or until thick and clear. Spoon sauce over onions and meat. Slice and serve hot.


Good served with: Hot buttered noodles, steamed herbed green beans, baked potato with sour cream and chives, and a green salad.

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