That’s my Minnie in the picture! Everyone asks if she has cataracts and according to the dog ophthalmologist she doesn’t. What she does have is fat deposits on her eyes because of poor nutrition in her hoarder home. She can see fine ~ it just looks weird. One of her many cute quirks.
I do love a good pot roast. Especially with the less than favorable weather we’ve been having lately. This is a good recipe to serve on St. Patrick’s Day, too.
It’s very easy to put together and so delicious!
Beer and Onion Pot Roast
3 1/2 lb rump roast
2 tbsp dried onion flakes
1 (12 oz) bottle beer (any kind)
garlic salt, to taste
2 onions, sliced
4 garlic cloves, minced
1 bay leaf
1/2 tsp dried thyme
2 tbsps brown sugar
4 beef bouillon cubes
1 tsp dried parsley
Heat oven to 350º.
Mix the onion flakes and beer in a large ziplock bag. Sprinkle garlic salt over the roast and place the roast in the bag. Smoosh around so the whole roast gets covered. Place in the refrigerator for several hours or overnight.
When ready to cook, brown the roast. Remove the roast to a roasting pan. Saute the onions and garlic in the same pan the roast was browned in. Add the bay leaf, thyme, brown sugar, bouillon, and parsley to the onion mixture and pour over the roast in the roasting pan.
Cover and place in oven for 2 1/2 to 3 hours.
When done, place the roast on a platter with the onions. Remove bay leaf. Spoon sauce over the roast if desired.
Makes 6-8 servings.
Source: Cooking with Class