Flemish Pot Roast

Feast on this delicious pot roast - a favorite of Fred MacMurray's - topped with gravy and onions.

Ingredients

4 to 5 lbs beef chuck roast or shoulder clod
1 tbsp salad oil
4 medium onions, sliced
1 tbsp brown sugar
1 tbsp vinegar
2 cloves garlic
2 tbsp parsley
2 tbsp butter
1 can (12 oz) of beer
1 bay leaf
1 ½ tsp salt

Instructions

Using a heavy Dutch oven, brown both sides of the meat in oil. In a separate pan, sauté onions in butter until pale and golden. Sprinkle with flour and sauté for two more minutes. Pour beer over onions and bring to a boil while stirring. Pour onion mixture over meat. Add brown sugar, vinegar, bay leaf, garlic and salt. Cover and simmer for two hours, or until the meat is tender.

Lift meat onto a hot platter, sprinkle with parsley and keep warm. Cook the pan juices with the onions until juice becomes slightly thickened, then strain into a sauce bowl. Spoon onions into a vegetable bowl. Carve the meat, and pass the gravy and onions at the table. Serves eight.

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