A beer-infused pot roast, slowly braised until tender. Serve with mashed potatoes and a green salad.
2 pounds round steak, 1-inch thick
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 onion, thinly sliced
1 bay leaf
1/2 teaspoon dried thyme
1 cup beer
2 tablespoons butter
2 tablespoons all-purpose flour
1 (14.5 ounce) can beef broth
1 tablespoon tomato paste
Preheat oven to 325°F (160°C).
Season steak with salt and pepper.
Preheat a medium nonstick skillet over medium-high heat. Spray with vegetable cooking spray. Brown steak on both sides; transfer to shallow baking dish.
Reduce heat to medium and respray skillet with vegetable cooking spray. Cook onions until softened, about 5 minutes. Arrange onions on top of steak. Add bay leaf and thyme; set aside.
Pour beer into skillet and bring to a boil, scraping up any browned bits from the bottom. Pour over steak and onions.
Melt butter in a small saucepan over medium heat; whisk in flour and cook for 2 to 3 minutes, stirring constantly. Continue to whisk while pouring broth into pan in a slow, steady stream. Whisk in tomato paste and bring to a boil. Pour into baking dish with steak and onions. Cover and bake until tender, about 1-1/2 to 2 hours. Remove bay leaf before serving.
Makes 4 servings.