Serves: 6
Total Calories: 47
1. In a 5-quart Dutch oven, place onions and garlic. Trim excess fat from roast. Place roast on vegetables. Measure 1/2 cup of the beer and place in a small bowl. Pour remaining beer over meat.
2. Add brown sugar, bouillon granules, tomato paste, thyme, mustard, salt and pepper to beer in bowl mix well. Pour over meat. Place bay leaves in liquid. Cut bacon in half and place on top of roast. Over high heat, bring to a boil reduce heat to low, cover and simmer for 2 1/2 to 3 1/2 hours or until meat is tender. Transfer meat to a heated platter cover and keep warm.
3. Discard bay leaves and skim excess fat from pan juices. Pour pan juices into a 2-cup measuring cup. Add water, if needed, to make 2 cups liquid. Transfer liquid to empty Dutch oven.
4. In a small bowl, stir flour and water until smooth. Stir into pan juices, breaking up pieces of bacon. Stirring over medium heat, bring to a boil and boil until thickened. Thin with boiling water if needed.
5. To serve, slice roast spoon some sauce over meat and garnish with parsley if desired. Serve remaining sauce separately.
This High Country Pot Roast recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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