"biig" > wrote in message
...
>
>
> 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

I would think it'd be fine to do the whole roast. I have a friend who
loves Belgian food and beer, and he made Carbonnade Flemmande for us
once. He described the dish as a stew, and had cut the meat into
bite-size stew pieces. Not sure what type of meat he used. It didn't
taste much different than regular old beef stew to me.

Other ideas for that beer: beer-can chicken (if the beer is bottled,
pour it into a soda can) or bratwurst simmered in beer and then finished
on the grill. I've heard people use beer in chili, though I never have.

Chris