BEER POT ROAST

• Boneless beef roast
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 2 large carrots; cut into large pieces
• 3 large potatoes; cut into large pieces
• 1 crown of broccoli, chopped
• 5 large mushrooms, chopped
• 2 bay leaves
• Fresh thyme
• Fresh rosemary
• Salt & pepper
• 1 bottle of Phillips Slipstream cream ale
• Water

Preheat oven to 325 degrees. Make small cuts, randomly, all over top of roast. Spread most of the crushed garlic over the top of the roast, the rest can go into the roasting dish. Sprinkle roast with salt and pepper. Add onion, carrots, potatoes, broccoli and mushrooms. Add bay leaves, thyme and rosemary. Fill bottom of dish with water (about 2 cups depending on size of dish). Pour cream ale over roast. Cook, covered, in oven for about 1 ½ to 2 hours until beef is cooked.

Gravy: Pour roast drippings into a pan, bring to a boil. Add a little flour until it thickens. Add salt and pepper to taste.

Pair with: Black Toque, Slipstream, Hammer