Nana's Famous Beer Roast
*From Nana and my Mom!
1 3-5 pound beef roast, (bottom round or chuck)
3 bottles of beer (we used Session, Hubby's favorite)
1 packet beefy onion soup mix (I grind the onions because I prefer a smooth texture for the gravy)
1 teaspoon onion powder
1 teaspoon beef bouillon
2 tablespoons Worcestershire sauce
1-1 1/2 teaspoons pepper
Preheat oven to 250º. Place the roast in a Dutch oven. Add onion powder, beef bouillon, and pepper.
Pour on the beefy onion soup mix and the Worcestershire sauce.
Add the beer.
Cover and cook for 6-8 hours. The meat will fall apart when it's done.
For the gravy:
Remove the meat from the cooking liquids and wrap in foil and set aside. Place the Dutch oven with the liquids on the stove over medium-high heat. In a small cup, add 1/4 cup cornstarch and an equal amount of water. Mix well until all lumps are gone and whisk into the cooking liquids. Heat to bubbly until the gravy thickens. You might need to do the cornstarch slurry more than once to thicken it enough. (I usually wind up doing it twice.)
Serve the gravy over mashed potatoes or rice and make sure to cover your meat with it too. Enjoy this wonderful family dish!