beer marinated pot roast
Beer Marinated Pot Roast
Serves eight to ten
3 lbs. boneless pot roast
1 ½ cups (12 oz. can) beer
2 tsp. chopped fresh thyme or other favorite herb
2 medium onions, chopped
2 medium rutabagas, peeled and cut into ½-inch slices (about 2 ½ lbs.)
4-6 carrots cut lengthwise
Prepare meat for roasting. In glass or ceramic bowl, or in large plastic bag, combine beer, thyme, and onions for marinade. Marinate beef 2 to 3 hours at room temperature, or 12 to 24 hours in the refrigerator. Roast should stand at room temperature at least an hour before roasting. Place roast in Bread Dome along with rutabagas and carrots. Add marinade. Insert meat thermometer.
Cover and place in over at 350° for 30 minutes. Reduce temperature to 300° and continue roasting for about another hour. Begin checking roast after 45 minutes; roast until almost desired doneness or until meat is fork tender. Remove roast to a warm platter, cover. Rutabagas and carrots can be served as they are, or mashed with 1 to 2 tbsp. butter and a little of the cooking liquid, if needed. Thicken broth, if desired and serve on side.