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Ingredients

• 1 1/2 -2 lb. beef rump roast (I used a bottom round about the same size)
• 1 T. oil
• 2 pieces of bacon
• 1/4 tsp. salt
• 1 medium onion, chopped
• 2 carrots, cubed
• 1 bay leaf
• 3 whole cloves
• 1 tsp. black peppercorns, crushed
• 12 oz. beer or brown ale
• 1 c. beef broth or bouillon to make 1 cup
• 2 tsp. molasses or dark beet syrup (Ruebensirup in Germany) [I'm leaving this out next time]
• 1 T. vinegar
• 1 T. flour
• 1 T. butter (I left this out - enough fat in the liquid from the meat & bacon)

Description

The Photo For This One Got My Attention. The Ease Of Making It Convinced Me To Try It. The Only Problem I Had With It Was That It Was Sweeter Than I Really Wanted It To Be. Next Time, I'll Leave Out The Molasses Since The Carrots And Onions Already Added

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