THERE’S A STEER IN MY BEER

from Jett Williams

Recipe

Ingredients:	2 to 3 lb beef sirloin roast (venison or pork roast work well too) 3 cups boiling water 1 can beer (do not use dark beer, it is too bitter) 1 large onion, diced ½ clove of garlic, crushed 1 teaspoon parsley flakes (or 1 Tablespoon chopped fresh parsley) 1 teaspoon celery salt (or ¼ to 1/3 cup chopped fresh celery) 10 whole peppercorns 2 bay leaves 1 teaspoon oregano 2 Tablespoons salt 1 teaspoon sugar

Directions:	Preheat oven to 350 degrees. 1. In a large pot or Dutch oven, boil 3 cups water. Add beer. 2. Add the rest of the ingredients. Stir until well blended. 3. Place roast in the same pot. Cover and place in oven for 2 hours, or until tender. Drippings can be thickened with flour or cornstarch to make gravy.

Ingredients:

2 to 3 lb beef sirloin roast (venison or pork roast work well too)
3 cups boiling water
1 can beer (do not use dark beer, it is too bitter)
1 large onion, diced
½ clove of garlic, crushed
1 teaspoon parsley flakes (or 1 Tablespoon chopped fresh parsley)
1 teaspoon celery salt (or ¼ to 1/3 cup chopped fresh celery)
10 whole peppercorns
2 bay leaves
1 teaspoon oregano
2 Tablespoons salt
1 teaspoon sugar

Directions:

Preheat oven to 350 degrees.

1. In a large pot or Dutch oven, boil 3 cups water. Add beer.

2. Add the rest of the ingredients. Stir until well blended.

3. Place roast in the same pot. Cover and place in oven for 2 hours, or until tender. Drippings can be thickened with flour or cornstarch to make gravy.