"biig" > wrote in message ...
>
>
> Linda and Ron Audet wrote:
> >
> > > "biig" > wrote in message
...
> > > > Does anyone have a favourite recipe for pot roast using beer? We
> > > > aren't beer drinkers, but our son visited yesterday and left a beer
in
> > > > our fridge. Thanks....Sharon
> >
> > Sorry my first attempt to post this recipe produced a jumbled mess.
Maybe
> > this time it will be more readable.
> >
> > Ron
> >
> > CARBONADE FLAMMANDE
> >
> > 3 lbs. boneless pot roast, cut into 1/2 inch slices
> > 1 t sugar
> > 1/4 cup consomme
> > 2 T butter
> > 1 cup light beer
> > 6 medium onions, chopped
> > ½ t salt
> > ½ t flour
> > 1/4 t pepper
> > 1 bay leaf
> >
> > Brown meat in butter in large pan. Remove meat. Add onions to pan and
cook
> > until slightly browned. Stir in flour and sugar and cook until well
browned.
> > Stir in consomme and beer. Bring to boil; return meat to pan. Add salt,
> > pepper, and bay leaf. Cover tightly and simmer 3 hours or until tender.
> > Serve with noodles or boiled potatoes. Serves 6.
>
> Is there any particular reason to cut it into slices before cooking?
> I have always just browned the whole roast (It's usually just a small
> one since there is just two of us and leftovers for a day or two are
> enough) We're just tired of my old potroast recipe and I thought I'd try
> some new flavours....Thanks....Sharon

Well, that's the way the recipe was given to me, and I have always done it
that way. I suspect it makes the flavor work throughout the meat more
effectively. And, of course, the slices would make the roast cook faster.
But I don't see any reason why you couldn't use a whole roast if you prefer.