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Marinated Pot Roast

beef - other, beer

4 pounds rump roast
4 tablespoons olive oil; (optional)
2 tablespoons flour
2 tablespoons table cream
2 tablespoons brown sugar
----Marinade----
1 cup water
2 cups light ale
4 tablespoons olive oil
1 Spanish onion; thinly sliced
6 sliced carrots
2 bay leaves
6 peppercorns
2 cloves
1 teaspoon allspice
1 salt and pepper to season

Combine the marinade ingredients and marinate the beef for three days in the refrigerator, turning the meat once or twice daily. After the rump pot roast has marinated for three days, remove from the liquid and drain, reserving the marinade. If you are using a traditional Dutch oven or pot roast "pot", heat the olive oil in it and brown the beef on all sides. Then pour one cup of the marinade, with the vegetables and seasonings, over the- meat once more. Cover, and simmer for two hours over a very low heat, adding the marinade juices when necessary, to keep the roast moist. Sprinkle the meat with brown sugar and continue to simmer for 15 minutes, turning the meat until the sugar has melted and browned. To the marinade juices that you have left, gradually add flour, stirring until smooth. Then pour over the roast. Simmer for a further 15 minutes. Just before serving, put a strainer over a second pot and strain off the juices into his pot. Return the sliced carrots and onions to this stock, stir in table cream, warm and pour into a heated sauce boat. Serve at once. With the marinated beef, we sometimes serve a mixture of glazed vegetables, carrots, onions, beetroots and celery cooked, then tossed in two tablespoons of melted butter into which is stirred 1/3 cup of sugar and 1 tablespoon of water. Of course, if you are conscientiously counting calories, you'll just skip the glaze and serve the vegetables fresh and hot, cooked just long enough to retain some of their crispness.

Contributor: Beer and Cooking - Ann Wanstall

Yield: 12 servings

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