Belgian Roast Recipe

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Belgian Roast

Name: Jennifer Miller
Base: Maxwell AFB
Recipe: Ingredients 3 -4 lbs boneless beef rump roast 1 ½ tablespoons oil 2 tablespoons butter ½ teaspoon thyme ½ teaspoon salt 4 cups onions, peeled, sliced 4 garlic cloves, minced 2 tablespoons light brown sugar 2 sprigs parsley 2 tablespoons white vinegar 1 bay leaves 1 teaspoon pepper 12 ounces beer 3 tablespoons cornstarch ½ cup water Directions Saute the roast in oil and brown on all sides. Add to crockpot. Saute onions with the butter in the same pan you used for the roast and cook onions until medium brown. Stir in garlic and cook 1 minute more, add to crockpot. Add the beer to the skillet with the brown sugar, parsley, vinegar, bay leaf, salt, thyme, and pepper. Scrape up any brown bits in the bottom of the pan. Warm and pour over roast. Cook on Low for 8-10 hours or until very tender. Remove juices to a saucepan (Strain if desired) and bring to a gentle boil.