BEEF IN BEER

2 pounds beef rump roast in one piece
1/4 cup peanut oil or vegetable oil
2 pounds yellow onions, sliced
Salt and pepper (to taste)
3 medium cloves garlic, crushed
1 (12 ounce) can or bottle of beer
1 tablespoon brown sugar
1 herb bouquet*
2 tablespoons cornstarch
2 tablespoons vinegar
hot cooked broad noodles and a green vegetable or carrots (for serving)

Heat oil to smoking and brown beef fast in it. Place meat in crock pot.

Add onions to the fat, reduce heat slightly, and cook, stirring occasionally, until browned lightly. Add salt and pepper and garlic. Pour over meat in crock pot. Pour beer over and stir in brown sugar. Tuck the herb bouquet down into the sauce.

Cover crock pot and cook on #2 (low) setting 8-9 hours or until meat is tender. Remove meat, slice and keep warm.

Mix cornstarch with vinegar. Add to sauce in crock pot and cook, uncovered, 5 more minutes, stirring. Correct seasoning, remove herb bouquet and discard. Pour sauce over meat.

Serve with broad noodles and a green vegetable or carrots.

*Herb Bouquet: tie parsley sprigs, a bay leaf and a bit of thyme into a little cheesecloth bag.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: Sears Crockery Cooker: Slow Cooking the Old Fashioned Way, 1970's