Faith's Yankee Pot Roast

What you need: 2 ¾ lbs beef bottom round, tied ⅓ cup olive oil 3 large carrots 3 medium onions 4 medium potatoes (Faith likes Yukon Golds) 3 cloves of garlic ½ tsp. thyme, more if using fresh 1 bottle Sam Adams lager, cream stout, or the equivalent Salt and pepper

Brown the meat in the oil on all sides in a large casserole with a lid or Dutch oven.
Peel the carrots and potatoes. Cut the potatoes and onions into quarters and the carrots into 2 inch pieces. Mince the garlic. Layer the vegetables around the browned meat and add the thyme, salt, and pepper.

Pour the beer into the casserole and bring it to a boil, uncovered, on the top of the stove. After it boils, turn the heat off and place the casserole, covered in a preheated 350 degree oven. Cook for one hour, remove and let cool. Refrigerate overnight.

This tastes best when made a day ahead. Reheat in the oven and sprinkle with finely chopped parsley after arranging the sliced meat and vegetables on a warm platter. Serve the gravy separately. You may want to add some flour to thicken the juices on the top of the stove and adjust the seasoning.

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