LOCATION: Recipes >> Beef Veal >> Pot Roast 08
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Pot Roast 08
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German-Style Beef Roast
3-pound boneless beef round rump roast
12-ounce can beer
1 cup ketchup
Trim any excess fat from roast. Place in a Dutch oven or kettle.
In a bowl, stir together beer and ketchup. Pour over beef. Cover
and bake in a 325F oven for 2 1/2 hours or till tender. Remove meat
from Dutch oven. Cool slightly.
Slice meat and return slices to sauce in pan. Reheat or transfer
to a storage container; cover and chill up to 24 hours before
serving time. To reheat, return mixture to Dutch oven. Bring
mixture to a boil and simmer, covered, for 10 to 15 minutes. Skim
fat from sauce and serve sauce with the meat.
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